Chicken Enchiladas Verdes, Mexican Rice, Savory Black Beans and Sour Cream

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs onion (medium, finely chopped)
• 2 pcs garlic (cloves, minced)
• 8 oz tomato sauce
• 2 cup chicken broth (use vegetable broth for a vegetarian version)
• 1 tsp ground cumin
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.5 cup frozen peas and carrots
• 2 tbsp fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.

2. 2

   Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.

4. 4

   After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.

5. 5

   Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.

Ingredients

• 2 tbsp Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1.5 tsp Ground Cumin
• 1 tsp Chili Powder (mild or medium)
• 0.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano (preferably Mexican oregano)
• 2 cans Black Beans (15-ounce cans, rinsed and drained)
• 1 cup Vegetable Broth (or water)
• 1 leaf Bay Leaf (optional, for deeper flavor)
• 0.75 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom Spices

   • Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot.
   • Stir constantly for about 60 seconds until the spices are fragrant. This step, known as 'blooming', enhances their flavor.
3. 3

   Simmer the Beans

   • Pour in the rinsed and drained black beans, vegetable broth, salt, pepper, and the optional bay leaf.
   • Stir well to combine and bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the pot, and let it cook for 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld.
4. 4

Ingredients

• 1 cup Heavy Cream (Use pasteurized cream with at least 36% milkfat. Avoid ultra-pasteurized cream for best results.)
• 2 tsp Lemon Juice (Freshly squeezed is best. Distilled white vinegar can be substituted.)

Instructions

1. 1

   Combine Ingredients

   • In a spotlessly clean glass jar, pour in the heavy cream.
   • Add the lemon juice and stir gently with a clean spoon for about 15-20 seconds until just combined. Do not overmix.
2. 2

   Culture at Room Temperature

   • Cover the jar's opening with a piece of cheesecloth or a coffee filter and secure it with a rubber band. This allows airflow while preventing dust.
   • Place the jar in a warm, draft-free spot (around 70-75°F / 21-24°C) and let it sit undisturbed for 24 hours.
   • After 24 hours, the cream should have visibly thickened to a consistency similar to yogurt and smell pleasantly tangy.
3. 3

   Chill to Thicken

   • Remove the breathable cover and replace it with a tight-fitting lid.
   • Transfer the jar to the refrigerator and chill for at least 6 hours, or preferably overnight.
   • The sour cream will thicken considerably more as it chills.
4. 4

   Serve and Store

   • Once chilled and thick, give the sour cream a final stir to ensure a smooth consistency before serving.
   • Store in the airtight jar in the refrigerator for up to one week.