| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 red bell pepper
- 1 poblano pepper
- 1 jalapeno pepper
- 1 serrano pepper
- 1 ear corn, shucked
- 1 tablespoon canola oil
- 1 yellow onion, diced, about 1 cup
- 1/2 yellow bell pepper, seeded, ribs removed and diced
- 1 chayote squash, peeled, seed removed and diced
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne pepper
- 6 cloves garlic, minced
- 2 cups basmati rice
- 5 cups chicken stock
- 1/4 cup roughly chopped Spanish olives
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup diced tomatoes
- 1/3 cup freshly chopped cilantro leaves
Instructions
- Heat the grill or broiler to high.
- Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
- In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
- Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 250 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 8 mg |
| Sodium | 469 mg |
Reviews
This is a wonderful version of Spanish rice. Many reviews said there was too much liquid in the rice. I diced the tomatoes and put them on paper towels to drain most of their liquid. That helped. I also used twice as much chicken stock as rice. The finished dish had the right amount of heat. At the end of cooking I added the juice of a lemon to brighten up the dish. I will definitely make this again and again.
I make this with every Spanish meal I make. The family loves it!
Ohhhh my goodness….. this was the best rice & beans I ever made. Will be making it again. Not too wet or too dry, it was perfect. Thanks Guy!
This is “over the moon” good!
Mine didn’t come out right the rice was mushy I think that was to much chicken stock? Otherwise it tasted good a little to spicy
Very tasty, was a hit with my guests! Lots of prep work, but worth it. I was generous with cayenne and salt. I didn’t think it would cook as quickly as the recipe says, but it did!
Great flavor, beautiful dish & my family loved it! I didn’t have chayote and substituted 1 can of Trader Joe’s Fire Roasted diced tomatoes with green Chili’s. (I drained the can well, and used the juice as part of the broth). I agree too much liquid (as rice is typically 1C rice : 2 C water) but with all the moisture from all the veggies, even that may be too much. I don’t follow recipes like this slavishly, and as long as you roast the corn & peppers, you’ll get the flavors you need. Watch out for the liquid, and you’ll be fine.
I used 4 cups of stock and after ten mins when I put the Peppers in there was a lot of liquid left. After the total cool time the rice still had too much liquid. Had to put on a baking sheet to dry out a bit. Delicious after that but next time I’d probably use 3.5 cups of liquid. Not sure was the recipe says 4 to 5. 4 stars due to liquid being off in the recipe
This rice was good but SO SPICY! I even omitted the Serrano pepper so it must’ve been the jalapeño I roasted. I have little kids and they couldn’t eat it, even for me it was too much. Other than that it’s very flavorful and yummy!
This is a family favorite!