It's a real easy dish, but it takes a lot of preparation. The basis of the dish is a chili. Now I know there's a lot of discussion about what a chili is, so this is my take on a chili sin carne. I'm a real sucker for spicy food, so this recipe may be a little too hot for some of you. But remember this is the way I prepare it. Feel free to improvise with the recipe.
The Facemelting Rice & Bean Burrito
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| Ingredients |
Ingredients
- 4 Roma tomatoes
- 1 red onion
- 1 bell pepper (paprika)
- 100 gr red beans
- 65 gr brown rice
- cheddar cheese
- sour cream
- 1 1/2 Habañero pepper
- 1 Chipotle pepper
- 1 clove of garlic
- 1 tbs smoked paprika powder
- thyme
- oregano
- rosemary
- 2 bay leaves
- cilantro
- lime
- 1 tbs cane sugar
- salt
Preparation
Boil water in 2 cooking pots. While you're waiting for the water to boil you can start by finely dicing the onion, pepper and garlic. Cut a cross in the top of the tomatoes and drop them in the boiling water for about 30 seconds. Add the rice to the other pot ( I use brown rice so it takes about 20 minutes untill it's done). Peel the tomatoes and remove the seeds ( I prefer using Roma tomatoes cause they have lots of meat and very little seeds ). Heat oil in a pot and add the onion, garlic and smoked paprika powder. Cook until tender (about 3 minutes). Then add the paprika and let it cook for another 3 minutes. In the meantime slice the tomatoes and add them to the rest together with the thyme, oregano, bay leaves, Habañero pepper, chipotle, salt and sugar. Add the beans ( if you use dried beans remember they need to be soaked in water for about 12 hours!). Let it cook at low heat for about 30 to 40 minutes. In the end add a handfull of chopped cilantro and juice from one lime (only add the lime when the dish is no longer cooking, otherwise it will give a bitter taste). Mix in the rice with the chili. Take 3 tbs of the chili/rice mix and place on a tortilla, add sour cream and grated cheddar. Roll up the tortillas. Drizzle a little olive oil on the roll and put under a grill untill slightly golden brown. You can serve about 6 burritos. If you leave the chili for a day it will even taste better.
Music
I couldn't think of a better band to accompany this dish than the legendary desert-rock band Kyuss with a song about heat. Enjoy and untill next time!
