Beetles and Maggots
"Variation on the Latin American beans and rice.
I cut the recipe in half for submission. I usually make a huge pot.
To compensate for the tomatoes in the liquid, I normally use 1/2 cup more liquid than is normal for rice.
I have also thrown other 'add-ins' into the mix: ground beef, sausage, cheddar cheese, etc. There is no right way for this.
Serving sizes are approximate. Depends on the 'eater'."
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 cups rice
- 1 (14 ounce) can diced tomatoes (flavored with garlic and olive oil)
- 16 ounces water (enough to make 4-1/2 cups of liquid with the tomatoes)
- olive oil
- 1 teaspoon cumin (ground)
- 1 teaspoon paprika
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon garlic Tabasco sauce (splash)
- 1⁄4 teaspoon liquid smoke
- 1 (15 ounce) can black beans
- 1 (15 ounce) can pinto beans
- 0.5 (15 ounce) can corn (whole kernel)
directions
- Put the tomatoes and enough water to equal twice the amount of rice into a microwave safe bowl/vessel.
- Microwave the liquid for approximately 7 minutes (until REALLY hot).
- While the liquid is cooking, heat a small amount of olive oil a pot.
- Add the rice to the heated olive oil and stir. Some of the rice kernels will pop and turn white, but not all of them.
- Add the cumin, paprika, and chili powder to the rice and stir.
- Carefully add the heated liquid to the rice (it will be fairly energetic and splash).
- Add the tabasco sauce and liquid smoke.
- Return the rice to a boil.
- Reduce the heat to low (1 or 2), cover the pot and let it simmer for 20 minutes.
- When the rice is finished, stir in the beans and corn.
- Stir until heated through and serve.
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