Mexican Black Bean and Tomatillo Rice

Tomatillos also called “tomate verde” are a staple of Mexican cooking. They are green in color and have a husk on them. They can be sour to sweet depending on their ripeness, I have used 2 inch diameter thick green tomatillos for this recipe.This recipe has carbohydrate,protein from the beans,fiber from the corn and tomato and lots of flavor.

1/2 cup dry black beans soaked overnight

2 cups white rice(you can also use brown or red rice)

salt to taste

1 teaspoon cumin powder

1/2 cup corn

1 medium onion diced

2 garlic cloves

1 tablespoon oil

3 medium tomatillos

3 chipotle peppers

2 -3 jalapenos(or 6 green chili) adjust to your spice levels

1 bunch cilantro

2 -3 bay leaves

1/4 teaspoon turmeric

1 vegetable bouillon cube

1.Pressure cook the black beans in some salt and 2 cups water for 2 whistles.

2.Grind the tomatillos, cilantro and chipotle peppers with jalapenos to a coarse paste.

3.Heat oil in a pan, add bay leaves, add the diced onion, garlic, salt and saute until onions are translucent.

4.Add the turmeric and mix.

5.Now add the tomatillo paste, corn and let cook for about 4-5 minutes.

6.Add cumin powder and mix.

7.Take 2 cups of rice, the vegetable bouillon cube, the tomatillo mixture and the black beans in a rice cooker. Add 4 cups of water along with the water from the cooked black beans, Mix and adjust salt and close the lid and let cook in the rice cooker.

Beans and rice have different cooking times so cooking them together is not a great idea, beans have to be cooked a bit before adding  to the rice.

Water needed for various types of rice is different.Adjust based on the rice you use.The beans require 1 1/2 cups water for 1/2 cup of dry beans(soaked overnight).

The spice levels in Chipotle peppers and Jalapeno peppers vary, a good practice would be to taste the broth once all the ingredients are added to the rice cooker and adjust spice and salt accordingly.