Of late, my favorite dishes have combined vegetarianism with hot chiles. Meat doesn’t please me as much, probably because I suspect that over the years the quality has declined somewhat. On Tuesday, I cooked a tuna noodle casserole for Martine to eat for suppers this week. For myself, I made my favorite easy and mostly vegetarian black beans and rice dish. Here is a list of the ingredients:
½ cup olive oil
1 cup Basmati rice
1 chopped onion
2 minced Serrano chiles
Several cloves of garlic, minced or crushed
1 15 oz can of black beans with liquid
2½ cups chicken or vegetable stock
Salt and pepper to taste
Garnish with chopped parsley or cilantro
Start by chopping the onions and adding to the heated olive oil. Then add the garlic, but don’t wait too long before adding the chile: Garlic burns quickly when left untended, leading to an unpleasant flavor. Basmati rice can be a little difficult to work with as the amount of liquid to use is often variable depending on the particular rice used. Add the rice to the browning onions, garlic, and chiles, and stir for a couple of minutes. Lower the flame, then add 2½ cups stock, cover, and leave untouched for about 12 minutes.
Then and only then, remove the cover and stir briefly. If all the liquid is absorbed, add some more and continue. Then open a can of black beans and pour the beans and the liquid it came with on top of the rice. Re-cover the pot and cook for another ten minutes or so, adding salt and pepper to taste. Before serving, garnish with parsley or cilantro.
This quantity of beans and rice usually lasts me for four meals.
The main difficulty during quarantine is that hoarders usually scoop up all the Basmati rice from supermarkets. You can buy it in 5- or 10-pound bags at an Indian or Persian grocery.