Red Chile Rice with Black Beans and Dried Tofu

by on November 6, 2007
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I don’t have a lot to say about today’s recipe other than that it’s an adaptation of a Rick Bayless recipe from a book I checked out from the library and that I bought a jar of ancho chile powder just to make it. The original recipe included chicken, white rice, and 2 tablespoons of oil, but I managed to leave out all of those ingredients and come up with a recipe that is, I think, very faithful to the original. That’s mostly because it’s a very simply seasoned recipe; the aforementioned ancho chile powder is the predominant flavor in the dish. Fortunately, ancho is a mild chile, so this dish isn’t rip-your-tongue-out hot. If there’s a problem with the dish it’s that it is sort of a one-note performance–I missed the complexity that a little cumin or oregano might have offered. Fortunately, adding salsa at the table really pulled the dish together. Don’t omit the salsa!

We made a simple meal of this with a nice, big salad. The four servings that it makes are fairly large, but for more people or bigger appetites, add another vegetable or side dish.

Red Chile Rice with Black Beans and Dried Tofu

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{ 2 comments… read them below or add one }

1 JoLynn-dreaminitvegan November 6, 2010 at 6:20 pm

What a comforting looking meal to make.

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2 doemora November 7, 2011 at 9:22 am

this sounds easy and very tasty- i’m going to add some trader joe chix strips or some frozen tofu (thawed!) and marinated with a little smokey seasoning to give a little depth

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