Make the rice according to the package usually two cups of water for 1 cup of rice, when rice is just "al dente" add in about 1 1/2 to 2 cups of washed black beans, 1 tbsp of brown sugar, 1 veined/chopped habanero pepper and 1 tbsp of Louisiana hot sauce and stir. Once rice is done fold in snipped parsely and add a little salt and pepper to taste after plating.
You can also add grilled or sauteed andouille sausage for a good entree or serve as a side with CFS (Country Fried Steak) or get even crazier and add additonal stuff like pineapple or granny smith apples for a little flair.
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Louisiana hot sauce is a type of hot sauce. There are loads of them on the market but, the "original" is apparently made by Bruce Foods. The Bruce Foods one is the one I use most often just because it is at my little market where I shop.
Thanks - I don't recall ever seeing a Louisiana hot sauce around these parts, but I can certainly improvise, although I'd not mind tasting the Bruce Foods version. Never cared much for Tabasco sauce - found it pretty flavorless, much preferring sauces like Marie Sharp's habanero sauce and a few other sauces.
Sounds "Yummo!" And I almost always have some brown rice made and either frozen or in the fridge. I tend to make a batch every week or two, and canned beans are another staple around here. I think I've got dinner figured out - thanks so much. This looks like a nice, simple way to kick up rice and beans.
Your solution got me to thinking, and this morning I made a habanero-infused basmati rice. Before cooking I sautéed the rice in a little unsalted butter and threw a few pieces of habnero into the mix. I then boiled the cooking liquid (water and a light vegetable stock) with some habanero seeds and crushed garlic added to it. When the rice was nice and fragrent, I picked out the pieces of the habanero, added the boiling stock to the rice through a strainer, and cooked the rice as usual. That resulted in the rice having a nice, "warm" background to which other spices and herbs can be added towards the end of cooking or when the rice is removed and plated. So, thanks for the inspiration :lips:
BTW, I had a small bowl of the fresh cooked rice sprinkled with a mixture of fresh ground cardamom, corriander, and Szechuan peppers.