When we returned home, I was inspired to make traditional Mayan rice. Although it doesn’t taste identical to the rice we had in Mexico (there is still a flavor I’m missing), we both really enjoyed it.
Here’s the recipe, as promised. Have you ever had traditional Mayan food?
1 cup brown rice
2.5 cups chicken broth
1 green pepper, chopped
1 can black beans, drained
1/4 onion, chopped
3-4 garlic cloves, minced
Salt to taste
2 chicken breasts
1 Tablespoon butter
1/8 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1 clove garlic, minced
1 teaspoon oregano
1/2 teaspoon crushed red pepper
In a large stockpot, combine rice, chicken broth, green pepper, black beans, onion, and 3-4 garlic cloves. Stir to combine. Bring to a boil, and simmer covered for 40 minutes.
Just before 40 minutes is up, cook chicken in a skillet with butter, ground pepper, 1/2 teaspoon salt, cumin, 1 clove garlic, oregano, and crushed red pepper.
Mix chicken into rice, and simmer for an additional 10-20 minutes (until rice is fully cooked). Check frequently to make sure pot does not boil dry. (Add additional chicken broth if needed.)
Add salt to taste, and serve plain or with tortillas.