Bobby Flay’s Black Rice

I was looking for a side dish that went with the baby back ribs Leen was making. Something simple, tasty and complementary. I found this dish in Bobby Flay’s Mesa Grill cookbook. Along with the rice I took along an unbelievably good bottle of Arrowood Syrah, 2002.



1 cup dried black beans
1 teaspoon chipotle chile puree (just puree a can of chipotles in adobo sauce)
2 cloves garlic, peeled
1 teaspoon garlic
2 cups long grain white rice
Kosher salt and ground black pepper
4 green onions, white and green parts, thinly sliced

Combine the beans, chipotle puree, garlic and cumin in a medium saucepan and cover with 6 cups of water. Bring to boil, reduce heat to medium, and simmer until beans are solf, about 90 mins. Drain the cooking liquid into a bowl and set aside. Discard the garlic and save beans for another use.

Measure out 3 3/4 cups of the bean liquid, pour into medium saucepan and bring to boil. Stir in rice and season with salt and pepper. Bring back to a boil. Reduce heat to medium, cover pot and cook until rice is tender and liquid is absorbed. About 15 mins. Remove from heat abd let sit covered for 5 mins. Fold in the green onions.

One Response to “Bobby Flay’s Black Rice”

  1. Thanks for the recipe. I can see this being a side dish I could use often. I’d use brown rice instead though.

Leave a Reply