BLACK BEAN RISOTTO
Steps:
- Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
- Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.
ITALIAN BLACK BEAN & ZUCCHINI RISOTTO
Make and share this Italian Black Bean & Zucchini Risotto recipe from Food.com.
Provided by Dancer
Categories White Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large deep skillet over medium heat, heat oil.
- Add rice; stir to coat with oil.
- Stir in 4 cups water and salt; bring to a boil.
- Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.
- Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.
- Cover; cook about 8 minutes, until zucchini is tender.
- Sprinkle with the remaining 1/2 cup cheese.
- Remove from heat, cover and let stand 4 minutes, until cheese is melted.
- Serve with sour cream and green onions.
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