Spanish Rice Plus

Name: Spanish Rice Plus
Yield: Makes 6 to 8 (Side dish) servings
Ingredients: 1 ear of corn, shucked; 1 red bell pepper; 1 green bell pepper; 1 fresh jalapeño chile; 1 tablespoon olive oil; 1 small sweet onion, diced; 2 shallots, minced; 4 garlic cloves, minced; 1 cup long-grain white rice; 1 (28-ounce) can diced tomatoes,; or 3 cups diced fresh; 1 (15-ounce) can black beans, rinsed and drained; 2 tablespoons coarsely chopped pitted green olives; 1/2 teaspoon cayenne; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/2 cup water; 1/4 cup (loosely packed) coarsely chopped fresh cilantro leaves; Special equipment: Gas or charcoal grill

November 7, 2012

This dish from Epicurious member Christopher Curtis of Halifax, Canada, pairs well with Mexican, barbecue, or various fish dishes. Easy to make, the rice is infused with natural smoke from the grilled corn and peppers. Add chipotles to enhance that smokiness, or throw in some sausage, such as chorizo, for a meaty main course.

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