Georgia Magazine - May 2023 - 36

GEORGIA Cooks
Monroe resident Kim
This Cuban classic likely had its roots in African cooking.
This dish does not seem to do well as leftovers, so consume it all
freshly cooked for best results. This is traditionally served with
roast pork but makes a hefty main dish all by itself with a green
salad.
MOROS Y CRISTIANOS / BLACK BEANS & RICE
1/4 pound (3-4 strips) bacon or 4 ounces chopped pancetta
1 cup chopped green bell pepper
1 cup chopped onions
3 cloves garlic, peeled, minced, or to taste
1 cup long-grain rice
1 (15-ounce) can black beans, undrained
1-1/2 cups water
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, oregano or marjoram, crumbled
Sea salt and freshly ground black pepper, to taste
In a 3- or 4-quart pot fitted with a lid, fry the bacon strips
(or pancetta) until fully cooked. Remove to another dish, reserving
the fat in the pot. Drain the bacon, if used, on paper towel.
Sauté the chopped bell pepper and onions in the fat
remaining in the pan until tender. Add the minced garlic and
cook just long enough to release its aromas, about a minute.
Stir in the rice, black beans with their liquid, water, cumin
and the thyme, oregano or marjoram.
Cover the pot and reduce the heat to simmer. Cook about
30 minutes. Note: Do not lift the lid; this ensures that the rice
cooks properly. Remove from the heat and rest the pot for 10-15
minutes. Fluff rice with a fork. Crumble the bacon; stir it (or the
chopped, cooked pancetta) into the mixture. Season with salt
and pepper. Serves 4-6 as a side dish or 2-4 as a main dish.
There are many ways to make this popular dessert, which
originated in Spain. Here's one tasty way.
ARROZ CON LECHE / RICE PUDDING
1 cup medium-grain rice
2 cups whole milk
1 cup heavy cream
1-1/2 cups evaporated milk
1-2/3 cups sweetened condensed milk
1-1/2 cups water
Pinch kosher sea salt
1 or 2 cardamom pods
Peel of 1 orange (avoid the white pith)
2 cinnamon sticks
1/2 cup raisins or chopped, mixed dried fruit, optional
1/4 cup rum
Freshly grated nutmeg, to taste
Ground cinnamon, for dusting
Optional: chopped pecans, toasted almonds or other nuts
Rinse the rice well and reserve.
Place the whole milk, heavy cream, the evaporated milk
36 Georgia Magazine May 2023
Greenlee recalls that her
mother, Malinda Ross, made
this family-favorite rice dish.
Because it calls for cooked
rice, it's a good way to use
up leftover rice. Note: Don't
keep cooked rice longer than
one day after cooking it.
" It's a very simple dish
but so good, " Greenlee says,
adding that it works as an
entrée and as a side dish.
She recommends serving
fried, grilled or roasted chicken with this rice. " Mother
sometimes added a beaten egg to the dish, " she notes.
Greenlee's grandchildren often request this dish, which
Malinda Ross
also can be made with brown rice.
KIM GREENLEE'S FAMILY-FAVORITE RICE
4 slices bacon, fried crisp and crumbled, fat drained and reserved
1/2 cup diced onion
1 green bell pepper (or 1/2 green bell pepper and 1/2 red bell
pepper), stems, ribs and seeds removed, diced
4 to 5 cups cooked long-grain rice
Cajun seasoning, to taste, or salt and freshly ground black pepper,
to taste
In a large pot, add 2 tablespoons of the reserved bacon
fat, and over medium-high heat, cook the onion and bell
pepper. Add the cooked rice and the reserved bacon, stirring
to combine and heat through. Season to taste with Cajun
seasoning or salt and black pepper. Serves 4-8 as a side dish.
and the sweetened condensed milk in a pot and warm over low
heat.
Place the 1-1/2 cups water in a separate saucepan and add
the kosher sea salt. Bring to a boil and add the rice. Reduce the
heat to low, cover the pot, and cook the rice for 20 minutes.
Remove the pot from the heat and let stand, covered, for a
further 10 minutes. Note: At this point the rice will have absorbed
all the water and be just slightly resistant to the bite.
Meanwhile, with the bottom of a wooden spoon, slightly
bruise the cardamom pod(s). Steep the cardamom pod(s),
orange peel and cinnamon sticks in the warmed milks for a few
minutes until they have flavored the milk. Remove with a slotted
spoon and discard. Transfer the cooked rice to the pot with the
milk, and cook, covered, on low heat for 20 minutes.
Meanwhile, place the raisins or dried fruits, if using, in the
rum and let them marinate while proceeding.
When the rice is fully cooked, take it off the heat and add
the fruit and rum. Stir in the freshly grated nutmeg, to taste. Stir
to combine. Let the rice cool for about 30 minutes and either
serve warm or refrigerate and serve cold. Dust each portion
with ground cinnamon and top with chopped nuts, if desired.
Makes about 6 (1-cup) servings.
COURTESY KIM GREENLEE
Georgia Magazine - May 2023

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