Crispy Rice with Black Beans, Sweet Potatoes, and Cilantro

Bobby's famous crispy rice

Category
Sides
Cuisine
American
Serves
4
Time
45 minutes
From
Bobby Flay

ricesweet potatochipotle

In my restaurants, and especially in the Beat Bobby Flay arena, my crispy rice moments have become somewhat legendary. Many people think I use crispy rice as a crutch to win battles I would otherwise lose. They may have a point, but in most cases, I make it for the simple reason that it's delicious.

Adapted from Bobby Flay: Chapter One

Ingredients

Crispy Rice

  • Kosher salt
  • 1 large sweet potato, peeled and finely diced
  • 3½ cups cooked sushi rice, chilled
  • 5 tablespoons neutral oil, such as avocado or canola
  • Freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • 1 large shallot, finely chopped
  • 1 cup drained and rinsed canned black beans
  • ½ cup sliced scallions
  • ½ cup coarsely chopped fresh cilantro leaves
  • 1/ cup Piquillo Pepper Vinaigrette (recipe follows)
  • Mustard Green Salsa Verde (see note)

Piquillo Pepper Vinaigrette (2 cups)

  • 1 cup coarsely chopped drained canned piquillo peppers
  • 1 small shallot, coarsely chopped
  • 5 tablespoons red wine vinegar
  • 3 tablespoons pureed canned chipotle in adobo
  • 2 tablespoons Roasted Garlic (page 303)
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • ½ cup neutral oil, such as avocado or canola
  • Kosher salt and freshly ground black pepper

Instructions

Crispy Rice

  1. Bring a large saucepan of salted water to a boil. Add the sweet potatoes and cook, stirring occasionally, until tender, about 5 minutes. Drain in a colander, transfer to a large paper towel-lined plate, and allow to cool.

Set aside.

  1. Heat a large cast-iron skillet over medium-high heat.
  2. Place the sushi rice in a large bowl and use your fingers to break up any large clumps. Set aside.
  3. In the preheated skillet, combine 2 tablespoons of the oil with the sweet potatoes and cook, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper and transfer to the large bowl with the rice. Reduce the heat to medium, then add 1 tablespoon of the oil, the garlic, and the shallot. Cook until slightly softened, about 4 minutes, then add the black beans and stir to combine. Cook for 2 minutes more, season with salt and pepper, then transfer to the bowl with the rice and sweet potatoes. Add ¼ cup of the scallions and ¼ cup of the cilantro to the bowl with the rice mixture, then use your fingers to combine all the ingredients evenly.
  4. Wipe the skillet clean and increase the heat to medium-high. Add the remaining 2 tablespoons oil to the skillet. Add the rice mixture and, with a heavy-duty metal spatula, immediately press down on the rice in the pan until the top is flat. Cook, without stirring, until the bottom becomes golden and crispy, 4 to 5 minutes (Start checking at 3 minutes to make sure you don't burn it).

As the rice cooks, occasionally move the pan around the burner to make sure all areas get evenly heated. Using the spatula, flip the rice over and press down firmly on the top again. Cook until the bottom is golden and crispy, 3 to 5 minutes more. Season with salt and pepper and remove from the heat.

  1. Divide the crispy rice among four shallow bowls or plates. Drizzle piquillo pepper vinaigrette and mustard green salsa verde over the top, then finish by sprinkling with the remaining 1 cup scallions and ¼ cup cilantro.

Piquillo Pepper Vinaigrette

In a blender, combine the piquillo peppers, shallot, vinegar, chipotle, roasted garlic, honey, and mustard and blend to combine. With the motor running, slowly drizzle in the oil in a steady stream and blend until emulsified.

Adjust the consistency with water, if necessary. Season with salt and pepper. Store in an airtight container in the refrigerator for up to 1 week.

Notes

  • if you can't get piquillo peppers, just use roasted red peppers
  • just use any salsa verde