PJ’s housewarming party…continued…with guest chef BJ for this side dish.
You might not want to ask why I titled this recipe “Fire-butt Spanish Rice.” The name should say it all.
BJ likes to cook food with a lot of heat. She puts Tabasco sauce on EVERYTHING, to the point where you feel offended. Was the food I just cooked so bad that you had to mask the taste by burning your tastebuds off, just to get the food down your throat, BJ? OK well maybe I’m over dramatizing.
I like this recipe as-is, with a little pain, but it will taste just as good if you cut down on the hot stuff. For this recipe BJ spared the Tabasco and used ghost chile sauce…the hottest pepper in the world. The ingredient amount below will feed a large group of people as a side dish (we fed 10-15 with some leftover). Just scale down ingredients for a smaller portion. This also works well as a main dish.
4 cups cooked rice
olive oil, just enough to coat the bottom of your pot or pan
2 shallots, finely chopped
1 bushel cilantro, roughly chopped
15 oz. can tomato sauce
1 cup frozen corn kernels
2 cans black beans, drained and rinsed
1 tsp. cumin
about a teaspoon-ish or more of chili powder
about a teaspoon-ish or more of cayenne pepper
A few glugs of hot taco sauce (about 2-3 T to be safe)
About half a tablespoon of your favorite hot sauce (BJ used Holy Jolokia ghost chile sauce, which can be purchased on amazon.com)
In a large pot, heat olive oil over medium heat. Add shallots and saute a few minutes until they begin to soften. Add cooked rice and mix well. Add tomato sauce and taco sauce and mix well into rice.
Add black beans, corn and spices. The last few minutes of cooking add cilantro. Enjoy! If you still don’t know why it’s called “Fire-butt Spanish Rice,” well…you will tomorrow. 🙂