Arroz con Frijoles Negros y Chimichurri de Culantro - Black Beans and Rice with Culantro Chimichurri 
In Panamá, Culantro is one aromatic herb dear to our heart, learn how to cook with it by following our easy and delicious recipes!
About Culantro: "Culantro" (Eryngium foetidum) is a strong flavored, aromatic herb native from Mexico and Central, and South America. It is cultivated widely all over the world, and it is used extensively in Latin American and Asian cooking. In Panama we use culantro to prepare "Sancocho de Gallina" (Panamanian chicken soup), different types of rice, tamales, marinades, sauces, etc. In Puerto Rico it is used to prepare beans, asopao, soups, stews, etc.
The "culantro" is also known as: "recao", "long coriander", "ngo-gai", "spiritweed", "black benny", "recao de monte", "false coriander", "Mexican coriander", among many others.
Medicinally, the leaves and roots are used in tea to stimulate appetite, soothe stomach pains, eliminate gases, improve digestion, and as an aphrodisiac!
Today we are sharing a recipe to prepare a delicious "Arroz con Frijoles Negros y Chimichurri de Culantro" (Black Beans and Rice with Culantro Chimichurri). If you can not find culantro in your area, you can substitute "cilantro".
Ingredients for the rice: (4 servings)
- 1 cup long grain rice
- 1-10 oz can black beans
- 8 oz chicken broth
- 1/2 cup chopped onion
- 4-5 cherry tomatoes
- 1 tablespoon culantro chimichurri (recipe follows)
- 5 slices bacon, chopped
Directions:
Cook the bacon under high heat, uncovered, until most of the fat is released and becomes crispy and golden brown (3-4 minutes). Remove the crispy bacon from the pan and set aside.
Add the onion, tomatoes, chimichurri and the rice to the hot pan and saute for 3 minutes, stirring constantly to mix all the ingredients and ensure even coating of the rice. Mix in the beans and chicken broth and bring to a boil. Reduce heat and cover. Cook for 15-20 minutes under low heat or until rice is cooked.
Serve warm and garnish with the crispy bacon and fresh culantro leaves. This is the perfect side dish for any kind of meat. Actually it is sooo good that it could be served as a main dish with a salad of fresh greens. Delicious!
For the Chimichurri Sauce, whisk together thoroughly in a small bowl:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
Stir in:
- 1 small onion, chopped
- 1/3 cup finely chopped fresh culantro
- 4 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh oregano, or parsley
- Salt to taste
- 1/4 teaspoon ground red pepper or to taste
- 1/4 teaspoon ground black pepper or to taste
Cover and let stand fro 2-3 hours before serving to allow the flavors to mature.
This sauce will keep for up to 2 days (covered and refrigerated).
Que lo disfruten!
More delicious recipes with Culantro: Mejillones in Coconut/Culantro Sauce - Mejillones en Salsa de Cocco y Culantro (EN/ES)
Chef Melissa
- by Chef Melissa
- February 26, 2011
- 12:00 pm
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Comments
03.02.11 at 10:21 AM |
bom dia,
gostei muito do seu blog e pelo que li… e nada melhor que o vinho para acompanhar as refeições bem preparadas…
Peço-lhe um um favor, que coloque o link do nosso blog no seu site para que as pessoas também possam conhecer mais sobre vinho…
Forte abraço
http://vinho-umritmodevida.blogspot.com/
03.03.11 at 01:47 AM |
this mouth watering looking fried rice should have a delicious taste and smells good.
03.21.11 at 03:08 PM |
This looks wonderful… I love black beans and rice. I can only imagine how good it is with the flavor of the bacon fat to cook the rice in. YUM!
03.21.11 at 07:55 PM |
Y plátano frito?
04.04.11 at 10:00 AM |
This sure does look good. I can’t wait to give it a try!!
05.08.11 at 03:23 PM |
Great job!
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