Fiesta Rice Pilaf
Arroz amarillo with black beans, hominy, tomato, fresh cilantro, and tiny bits of jalapeņo pepper.
Ingredients
| 1/4 | c | lard | |
| 1/4 | c | finely chopped onion | |
| 1/2 | t | ground annatto | |
| 1 | c | rice | |
| 2 | c | chicken stock | |
| 1/4 | c | black beans | cooked |
| 1/4 | c | hominy | cooked or canned |
| 2 | T | minced dried tomatoes | |
| 2 | T | minced jalapeņo peppers | Stem and seed before mincing. |
| 2 | t | Kosher salt | |
| 1 | T | ground cumin | |
| 1/2 | c | fresh cilantro | stemmed, roughly chopped, and very lightly packed |
Procedure
- Melt the lard and sweat the onion with the annatto until it's translucent.
- Increase heat and stir in the rice. Cook until the rice starts to look chalky.
- Add stock, beans, hominy, tomatoes, jalapeņo, cumin, and salt.
- Reduce heat (or use oven method), cover, and cook until done, about 20-25 minutes.
- Taste and adjust seasoning while folding in the cilantro.
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