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".
- by Chef Melissa
- February 26, 2011
- 12:00 pm
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