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Mexican   -   Arroz Negro   adapted from Flavors of Mexico by Marlena Spieler

  • 2 Tablespoons Olive Oil
  • 3 Cloves Garlic -- finely chopped
  • 2 Cups Raw Rice
  • 2 Cups Cooking Liquid From Black Beans
  • 1/2 Cup Tomatoes With Juice -- chopped
  • 1 Cube Bouillon
  • 1 Medium Bay Leaf
  • 1 Teaspoon Pure Red Chili Powder
  • 1 Small Jalapeno -- chopped
Directions Heat oil and saute garlic, add rice and cook until golden. Add remaining ingredients, bring to a boil. Cover, reduce heat, cook for 20 minutes or until rice is tender. Fluff and serve.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 2, Easiness: 3, Speed: 4, Overall: 3 Rate this recipe

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