Wednesday, December 5, 2012

Spicy not-quite-mole beans & rice


1 cup white rice (Probably want to add more water if you use brown rice)
1 cup water
28 oz can diced tomatoes
4 cloves garlic
1/2 onion, diced
1 jalapeno, diced (seeds removed if you're wimpy)
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
1/2 tsp salt
1 can black beans
1 can chickpeas
1/4 cube baking chocolate (optional, but you'll be glad you used it if you do)
cilantro (optional)


Put the rice, water,  tomatoes (and juice), and garlic cloves in a saucepan (I left the garlic cloves whole & just mashed it up after it was all boiled). Bring to a boil then reduce to low heat until about half of the liquid is absorbed. Add onion, jalapeno, spices. Let it continue to cook until most liquid is absorbed & add beans, chocolate, and about 1/4 cup of chopped cilantro.