Black bean rice (Arroz negro) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 256) by Rick Bayless

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken breasts in nutty Queretaro green mole (Mole verde Queretano); Achiote-grilled turkey breast with tomato, chile and mint (Sak kol de pavo); Smoky braised squab with roasted tomatoes and dark beer (Pichón al chipotle); Chipotle shrimp (Camarones enchipotlados)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • jenburkholder on November 16, 2020

    Very good. I ended up cooking it for about 18 minutes. Used part onion and part shallot, and only half the garlic + a bit of garlic powder due to some ingredient shortages. Still turned out wonderfully - so umami-rich and flavorful. Made a delicious base for a loaded burrito bowl.

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