Dirty Rice
This version of Dirty Rice bears little resemblance to the kind sold at Cajun fast food places--but that’s a good thing, when you know what goes into that version. Feel free to improvise, substituting a poblano pepper instead of the green bell pepper for more kick.
2 tablespoons olive oil
3 garlic cloves, minced
1 cup chopped onion
1 green bell pepper, seeded and chopped
1 tablespoon chili powder
1/4 teaspoon cayenne, or more
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 1/3 cup uncooked long-grain white rice
2 1/4 cups water
1 teaspoon salt
1 can chopped tomatoes, or 3 plum tomatoes, chopped
1 1/3 cups blanched corn kernels
1 cup cooked and rinsed black beans
1/4 cup toasted pine nuts
black pepper to taste
1 small red onion, sliced thin
1 tablespoon lime juice
2 tablespoons chopped cilantro (optional)
1 lime, cut into 8 wedges
In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the onions. Sauté for 5 minutes, stirring frequently, then add the bell pepper, chili powder, cayenne, cumin, and cinnamon. Sauté, stirring, for 2 minutes. Add the rice, and stir well. Add the water and 1 teaspoon salt. Bring the rice to a boil over high heat, then cover the pan and turn the heat to low. Simmer for 25 minutes.
When the rice is cooked, add the tomatoes, corn, black beans, and pinenuts. Stir well, add the pepper, more salt if necessary, and lime juice, and turn up the heat. When the mixture is heated through, spoon it onto plates, and top with the sliced red onion and cilantro. Serve a wedge of lime with each plate, for squeezing over the rice.