Also known as arroz negro, or “black rice”, this is one of the easiest ways to start cooking with huitlacoche. It is prepared like the traditional Mexican red rice, which needs to be soaked in hot water, rinsed of its starch in a colander until the water runs clear, and left to dry before cooking. It makes a nice vegetarian meal served with a vegetable sauté of the season’s bright green zucchini squash, tomatoes, onions and garlic cooked in a little olive oil.
- 1 cup rice, soaked 15 minutes in hot water, rinsed and allowed to dry
- 1/2 medium white onion, peeled and finely chopped
- 2 large cloves garlic, peeled and minced
- 2 tablespoons olive or vegetable oil
- 1/2 can huitlacoche, or chopped, fresh-cut huitlacoche from two ears of corn
- 2 cups hot chicken or vegetable broth
- 1 cup fresh corn kernels (optional)
- salt to taste
Sauté the rice, onion and garlic in the hot oil until the rice is golden.
Add the huitlacoche and cook until the juices that run out evaporate.
Stir in the hot broth and the corn, if using, plus salt to taste, lower heat and cook, covered, until the liquid is absorbed.