The arroz negro is a Mexican dish made with rice, in which its dark color comes from black bean broth. The traditional recipe comes from southern regions as Oaxaca and Campeche.
A dark broth is made by cooking black beans with onion and butter in sufficient water. Rice is fried with garlic, then the bean broth without the beans is added, as well as epazote, serrano pepper and salt. The rice is simmered until tender.
- Peña Vásquez, Cuauhtémoc. (2010). ¡Mucho gusto! Gastronomía y turismo cultural en el Istmo de Tehuantepec. Educal. ISBN 6074554889.
- Del Castillo, María. (1966). Cocina mexicana. Ed. Olimpo.