2 tablespoons olive oil
3 garlic cloves, minced
1 cup chopped onion
1 green bell pepper, seeded and chopped
1 tablespoon chili powder
2 teaspoons ground annatto seeds (optional)
1/4 teaspoon chili flakes
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 1/3 cups uncooked white rice
2 3/4 cups water
1 teaspoon salt
3 plum tomatoes, chopped fine
1 1/2 cups blanched corn kernels (about 2 ears)
1 cup cooked and rinsed black beans
1/4 cup toasted pine nuts
fresh ground black pepper to taste
1 small red onion, sliced thin
juice of half a lime
2 tablespoons chopped cilantro (optional)
limes for serving
Saute onions and garlic in olive oil for about 5 minutes. Add green pepper and all of the seasonings through cinnamon.
Add rice and stir well, then add water and salt. Bring to the boil, cover, then reduce heat to low. Simmer 25 minutes.
When rice is cooked, add tomatoes, corn, black beans, and pine nuts.
Heat through, top with red onion and cilantro, and serve with limes.
Variations: add yams, chipotles, potatoes, roasted fennel or carrots, etc.