book - Baked Rice with Black Beans, Corn, Tomatoes, and Epazote

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* Exported from MasterCook *

 

Baked Rice with Black Beans, Corn, Tomatoes, and Epazote

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium fresh serrano chiles

1 teaspoon cumin seed

1 tablespoon canola oil

1 medium white onion -- diced

1 1/2 cups uncooked long-grain brown rice

2 cloves garlic -- minced

2 teaspoons dried oregano

1 28 oz can whole tomatoes

1 2/3 cups vegetable stock

2 cups fresh or frozen corn kernels -- see note

2 cups cooked and drained black beans

1/2 cup chopped fresh epazote leaves -- oe 1 tablespoon dried

1/2 teaspoon salt

 

If you have a high-walled Dutch oven that can go directly from the stovetop to

the oven, use it for this dish. Otherwise, use a stockpot or large saucepan for

the first steps, then transfer the mixture to a lightly oiled 3-quart covered

casserole dish for baking.

 

Remove and discard the stems of the chiles and scrape out the seeds for a milder

dish. Finely mince the chiles and set them aside. Crush the cumin seeds

thoroughly with a mortar and pestle and set them aside.

 

Preheat the oven to 375F. Heat the oil in a Dutch oven or stockpot over medium

heat. Add the onion and saute, stirring frequently, for 3 to 4 minutes, until

it turns translucent. Stir in the rice, then add the garlic, oregano, and cumin

seed; saute 3 to 4 minutes. Add the undrained tomatoes and the stock, then stir

in the corn, beans, chiles, epazote, and salt.

 

Bring the mixture to a strong simmer over high heat, then cover the pan (or

transfer the mixture to the covered casserole dish) and bake for 45 minutes.

Remove from the oven and allow to stand at room temperature for at least 10

minutes without disturbing the lid. Serve hot.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 76 Calories; 3g Fat (32.3% calories from

fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 481mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : This hearty dish could serve as a casual main course, with the addition

of warm corn tortillas and a green salad, or as a side dish with tacos or

enchiladas. The recipe makes enough for a crowd--perfect for a

south-of-the-border party. If ther are any leftovers, they may be stored in a

covered container in the refrigerator and enjoyed over the course of a few days.

Note: If you are using fresh corn, you will need about 4 medium ears to yield 2

cups of kernels. If you are using frozen corn, rinse it under warm water for a

moment to melt any ice crystas before adding it to the dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0