The anise-scented leaf of the Mexican avocado is frequently used to flavor black bean dishes in the southern state of Oaxaca. In this recipe, black bean broth is used as part of the rice cooking liquid. A heavy bottomed pot or clay cazuela is recommended to prevent sticking.
- 1 ½ cups rice
- 2 tablespoons corn oil
- ¾ cup cooked black beans
- 3 garlic cloves, peeled and chopped
- ½ small onion, peeled and chopped
- 3 cups water
- 1 avocado leaf, lightly toasted
- salt to taste
Soak rice in hot water for 15 minutes. Rinse in a strainer or colander under cold water until the water runs clear. Drain and let dry.
Heat the oil and sauté the rice, stirring to prevent burning or sticking, until it turns a light golden color.
Meanwhile, puree the cooked beans, garlic, onion, water and avocado leaf. Add this mixture to the rice, stir and taste for salt.
Reduce heat to lowest flame, cover and simmer until liquid has been absorbed. Remove from heat and let sit, covered, for a few minutes.
May be served with crema and/or queso fresco or farmers cheese.
Published or Updated on: October 28, 2014