Mexican Steamed Rice

I don't know for sure how authentic it is. It's has strong influences from Persian cusine. Cuz, I'ma add Taddik. You can switch up the dish and add any meat you like, I chose to keep it vegetarian. Skip to step 3 if you're using canned beans.

Step one - 

Soak your grains w a pinch of salt 12h min

Wash and soak (w salt) your rice 12h min

1 cup black beans

4 cups rice

Step two - Cook the beans

Boil your beans, with a table spoon of salt. Until soft about 1h

Step three - Boil and parcook your rice.

 In a 8" stock pot add the soaked rice with it's liquid, a tablespoon more salt and make sure there is about an inch of water above the rice. I use a finger, so about one knuckle. Cover and bring to a boil. 

Once it boils over remove from heat and strain in with a collander, run under cold water to stop it from cooking.

Step four - make the sauce

1/2 yellow onion minced

1 jalapeño cored and chopped

1/2 cup corn

4 cloves garlic minced

1 tablespoon ground smoked cumin

1 tablespoon ground coriander

1 teaspoon chipotle powder

1 tbs black pepper

4 tablespoons tomato paste

500ml (smokey) chicken broth

1 large can (800ml) whole or chopped tomatoes (crush them up if they're whole)

Cook the onions in tbs oil and 1 tbs butter

About 2-3 min

Add the jalapeños and corn and saute for another min

Add the garlic and spices saute for another minute.

Add the tomato paste, then the chicken broth

Add the canned tomatos bring to a simmer. Add the beans.

And let it reduce to a thic boi. Not too thic. One C.

Once that is done we move on to the second to last step.

Step Five - steam this bish

In a heavy bottom large stock pot, add 3 tbs cooking oil, any flatbread of choice bring this to a fry on high heat then add a layer (around 3") of rice. This is the Taddik. 

Bring it to low heat  Then add a 1/2 cup of sauce. Then more rice. Then more sauce. Then more rice. Repeat as needed.

Cover the dish with a tea towel then the lid to allow the towel to capture some steam. 

Steam on medium low for 1 hour. 

Step six - plating

Dish this up by removing the Taddik, remove any rice into a large dish to get at it. Dividing it up and plate (not shown - I ate it too fast, don't judge me, okay?!). Add a cup or two of steamed rice. Serve with sour cream, cilantro and/or green onions. And a slice of lime.