Rice with corn and fried beans
Rice with corn and fried beans: a hearty and delicious fasting dish
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 4
I propose a recipe that brings together the simple and comforting flavors of natural ingredients, perfect for a fasting meal or simply for a healthy meal. Rice with corn and fried beans is not only filling but also packed with nutrients, being an excellent source of plant-based protein, fiber, and vitamins.
The history of this dish is fascinating, with deep roots in culinary tradition, where staple ingredients like beans and rice have been consumed for centuries. These ingredients have been valued not only for their taste but also for their ability to feed entire families on a budget. Nowadays, the recipe has been adapted and reinterpreted, yet it retains its simple and comforting essence.
Ingredients:
- 1 can of beans in tomato sauce (approximately 400 g)
- 2 medium-sized onions (one for the beans and another for the rice)
- 3-4 cloves of garlic
- 1 small can of cooked corn (approximately 250 g)
- 2 cups of basmati rice (approximately 400 g)
- Salt and pepper to taste
- 1 vegetable broth cube
- ½ teaspoon of cinnamon
- A few whole or chopped almonds
- Fresh parsley
- 1 tablespoon of tomato paste
- Oil for frying
Step-by-step preparation:
Step 1: Preparing the fried beans
In a deep skillet, heat 2-3 tablespoons of oil over medium heat. Add one finely chopped onion and 3-4 finely chopped garlic cloves. Sauté for 5-7 minutes until the onion becomes translucent and slightly golden. This process will release the flavors and give the dish a deeper taste.
Step 2: Adding the ingredients for the beans
Once the onion and garlic are well sautéed, add 1 tablespoon of tomato paste and let it simmer for 2 minutes, stirring constantly. This step will intensify the flavors. Then add the can of beans in tomato sauce and one cup of hot water. Season with salt, pepper, and cinnamon, and finally add the vegetable broth cube. Cover the skillet and let it simmer on low heat for 20 minutes.
Step 3: Preparing the rice
In another skillet, add 2-3 tablespoons of oil and sauté the other finely chopped onion until golden. Add the 2 cups of basmati rice and stir well to coat the rice with oil. This step will help the rice become fluffier and prevent it from sticking.
Step 4: Cooking the rice
Add 4 cups of hot water to the skillet, along with the can of cooked corn, salt, and pepper to taste. You can also add a little instant vegetable broth for extra flavor. Cover the skillet and let it simmer. When the water has been absorbed (approximately 15 minutes), turn off the heat and cover the skillet with aluminum foil or a damp towel. Let it sit for 20-30 minutes to finish cooking.
Step 5: Preparing the almonds
In the meantime, fry the almonds in a skillet with hot oil for 2-3 minutes until they turn brown. Be careful not to burn them, as fried almonds can become bitter. These will add a crunchy texture and delicious flavor to the dish!
Step 6: Assembling the dish
When the beans are ready, add a few finely chopped parsley leaves for extra freshness. When serving, place the rice on a plate, add the fried beans on top, and sprinkle the fried almonds. You can garnish with a few parsley leaves for an appetizing look.
Useful tips:
- You can also add other vegetables to the beans, such as carrots or bell peppers, for added color and nutrients.
- A delicious variation is to replace the rice with quinoa for an even healthier dish.
- This recipe pairs perfectly with a salad of raw vegetables or pickles, which add a pleasant contrast of flavors.
- If you like it spicy, you can add a finely chopped chili pepper to the beans to enhance their flavor.
Nutritional values (per serving):
- Calories: approximately 350
- Protein: 12 g
- Fat: 8 g
- Carbohydrates: 60 g
- Fiber: 10 g
Ideal combinations:
This rice with corn and fried beans recipe pairs wonderfully with a glass of mineral water, but also with a dry white wine, which will balance the flavors of the dish. Additionally, a refreshing fruit drink will perfectly complete the meal.
Frequently asked questions:
1. Can I replace basmati rice with another type of rice?
Yes, you can use long-grain rice or arborio rice, but the cooking time may vary.
2. Is this recipe suitable for vegans?
Absolutely! The ingredients are 100% plant-based and contain no animal products.
3. Can I prepare the dish in advance?
Of course, both the beans and rice can be stored in the refrigerator for 2-3 days and can be reheated before serving.
Now you are ready to try this recipe for rice with corn and fried beans! I encourage you to play with the flavors and personalize the recipe to your taste. Cooking is an art, and every dish you create becomes part of your culinary story. Enjoy your meal!
Ingredients: a can of beans in tomato sauce 2 medium onions (one for beans and another for rice) 3-4 cloves of garlic a small can of boiled corn 2 cups of Basmati rice salt pepper a vegetable broth cube half a teaspoon of cinnamon a few whole or crushed almonds fresh parsley a tablespoon of tomato paste
