What's Cookin'? (Arroz Negrito Otra Vez)

I posted this recipe last year around this time, but made it again tonight, with two unique changes.

I got the idea for the changes from the Here & Now podcast on NPR. The cook they interviewed talked about (I kid you not) milking the corn when you cut off the kernels. After I got over how crazy it sounded, I realized I had to try it.

Additionally, I took her advice and chopped the leftover cob into 4 big chunks and threw them into the mix as it cooked to suck every tasty flavor out of it before I threw it out.

I'm happy to say a hearty yesssssss! to these changes. The sweetness of the "corn milk" was apparent, yet the kernels still popped with good summer flavor.

Arroz Negrito makes me happy in so many ways... it reminds of my beloved trips to Guatemala with students, it tastes FANTASTIC on homemade corn tortillas, and it leaves you with leftovers that might just taste even better than the first round.


ARROZ NEGRITO / GALLO PINTO / FAT TUMMY
Serves 4

1 cup of white or brown rice
1 tbsp of oil
1 onion, chopped
minced garlic - the more the merrier
1 can black beans - drain the liquid into a measuring cup
1 small can diced green chiles - drain off fluid and add to black bean liquid
1 chopped green pepper (leave in chunky pieces)
1 chopped zucchini
1 tsp of chicken or vegetable bouillon
1 tbsp diced cilantro
1 tsp dried oregano
1 corn on the cob (follow the instructions for "milking the corn" from the link above - it's easy)
1 tsp ground cumin
Salt to taste

Instructions:

Sauté the garlic and onion directly in the rice cooker by turning it to "cook." Continue till onion is slightly translucent.

Add rice, the bouillon, spices, and the rest of vegetables.

Mix together until it all starts to clump together. At this point add the beans. Stir together.

Add enough water into measuring cup of bean, tomato & chile water until it makes 2 cups of water. Put this water into rice cooker. Stir well.

Cover and cook!

Serve warm and garnish with pico de gallo, salsa, sour cream, sliced avocado... use either as a filling for burritos or soft tacos, or just piping hot in a bowl! And here's the recipe for my homemade corn tortillas.

Other possible vegetables to include:

1 can of diced tomatoes - use fluid from that to add to black bean water (I did that tonight - ¡perfecto!)

diced cabbage
mushrooms
chard