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Arroz Negro / Black Rice

Discussion in 'Side Items' started by chilerelleno, Sep 15, 2018.

  1. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Okay, my whole family says it's more purple than Black... Whatever :rolleyes:


    Arroz Negro / Black Rice
    Take the liquid from the black beans and use it to cook your rice, that's really all there is to it.

    1lb rice
    1 C chopped onion
    1C chopped bell pepper
    1 heaping tablespoon garlic, minced
    4C Black Bean liquid
    1/2 C oil, bacon grease is my favorite for added flavor
    Salt, and other spices, I like cayenne and cumin


    I soak my black beans overnight, then drain and save the liquid.
    Then I cover them again and boil them for 5 minutes and again save the liquid.
    [​IMG]

    In a large stock pot add oil, bring to high heat
    Add rice and saute till opaque and golden
    Add onion, bell pepper and garlic and continue to saute till the onion softens a little
    [​IMG]

    Add Black Bean liquid and spices, stir well
    [​IMG]

    Bring to boil, then lower heat to simmer, simmer covered for 25-30 minutes
    [​IMG]
     
    Last edited: Sep 15, 2018
    js0813, SmokinAl and gmc2003 like this.
  2. kruizer

    kruizer Smoking Fanatic

    Awesome sauce!!!
     
  3. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks.
     
  4. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I've legitimately never seen or heard of this before. Damn I wish I knew this when I did my beans because I pour off almost all that liquid..!
     
  5. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    If you don't soak your beans but choose to quick-cook them, boil them in 4C chicken stock (standard box size of broth) for 2-5 minutes and then let soak for 2-3 hours in the fridge.
    Use this liquid for even more flavorful rice.
     
    Last edited: Sep 15, 2018
  6. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I always soak, drain, boil, and drain. Never occured to me to use all the liquid I pour off after boiling though. Gonna have to remember this... black rice and beans with home cured ham is on my mind now. Thanks Chile!
     
  7. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    My pleasure.
     
    TomKnollRFV likes this.
  8. gmc2003

    gmc2003 Master of the Pit

    I agree with your family - It's more purple, but looks great.

    Point for sure.
    Chris
     
  9. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks fantastic!
    We actually buy black rice, it's expensive but has tons of flavor!
    Al
     
  10. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Heck yeah Al, the real Black rice is expensive but flavorful.

    One of these days I'm gonna make the other Arroz Negra.
    The Spanish version using squid/cuttlefish ink.
    I just gotta get down to the pier when the squid are around in numbers.
     
  11. js0813

    js0813 Fire Starter

    I have got to make this tonight!
     
  12. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks Chris.
    It tastes pretty good too, the subtle black bean flavor and whichever seasonings you add.
     
  13. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Oh yeah, do it to it.
     
    js0813 likes this.

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