Sunday, January 17, 2010

Championship Rice

Mid-week I found myself not having a ton of stuff to cook with and I didn't want to go out to get supplies. I decided to do a "whatever I have in the house" dish. Similar dishes have been called Championship Rice, this is my version.

1 package of diced pancetta (8 0z.)
2 onions (diced)
1 clove of garlic
2 cans of black beans
1 package of brown rice
1 32 Oz container of chicken stock
2 tablespoons of Worcestershire sauce
1/2 teaspoon of mustard powder
Salt and Pepper to taste

1. In a small sauce pot, add chicken stock (instead of the directed amount of water for the rice) and bring to a boil. When boiling, add the rice and cook as the directions dictate. When the rice is done, put into a big bowl. (Make sure you keep 3-4 oz of stock for the beans)
2. In a small frying pan, add a splash of olive oil on low medium head, and when hot, add the onions. Cook then down until golden and then add the pancetta. Allow to cook for 4 minutes stirring occasionally. Then add the garlic and allow it to cook in for 3 minutes.
3. Open the beans and drain and clean them from the juice in the can. Add them to the frying pan and then add the remaining chicken stock. Add the salt, pepper, mustard powder, Worcestershire sauce, and if you want - hot sauce. Bring up the head so the mixture is bubbling and then down to a simmer, cover the frying pan with a lid. Let it cook for 8 minutes (stirring frequently).
4. Add the mixture to the bowl of rice and mix in.