This dish from Epicurious member Christopher Curtis of Halifax, Canada, pairs well with Mexican, barbecue, or various fish dishes. Easy to make, the rice is infused with natural smoke from the grilled corn and peppers. Add chipotles to enhance that smokiness, or throw in some sausage, such as chorizo, for a meaty main course.
Recipe information
Yield
Makes 6 to 8 (Side dish) servings
Ingredients
Preparation
Step 1
Preheat the grill to moderately high heat. Grill the corn, red and green peppers, and jalapeño until charred, about 4 minutes for the jalapeño and 8 minutes for the corn and bell peppers. Transfer the corn to a plate to cool.
Step 2
Place the peppers in a bowl, cover with plastic wrap, and let cool. When cool enough to handle, gently remove the skin from each pepper, then chop the flesh and remove and discard the seeds. Once the corn is cool enough to handle, cut the kernels off the cob.
Step 3
In a large, straight-sided skillet over moderate heat, heat the oil until hot but not smoking. Cook the onion, shallots, and garlic, stirring occasionally, until aromatic and just beginning to soften, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until pale golden brown, about 5 minutes. Add the tomatoes and their juices, black beans, olives, cayenne, salt, and pepper. Stir in the corn, bell peppers, and jalapeño, and add water.
Step 4
Cook, stirring occasionally, until the rice is tender, about 20 minutes. Transfer to a serving bowl, garnish with the cilantro, and serve immediately.
