Why Clay-Pot Rice Is A Signature Hong Kong Dish

Bo zai fan, or clay-pot rice, is a classic Cantonese dish that combines traditional cooking methods with the China’s food staple, rice. It’s best known for fan jiao, the crispy layer of rice at the bottom of the pot. Traditionally cooked over a charcoal fire, clay-pot rice can be combined with various meats, vegetables, and sauces. The versatile dish looks simple at first, but it takes heart and soul to make it just right. We headed out to Clay Pot NYC in New York's West Village with food blogger Ewa Huang to see the art of making the dish and learn why it’s a cultural staple of Hong Kong.

One-Pot Enchilada Rice

Here is what you'll need!

One-Pot Enchilada Rice
Servings: 4-5

INGREDIENTS
1 tablespoon oil
1 tablespoon garlic, minced
½ cup red onion, chopped
1 cup bell pepper, chopped
1 cup tomatoes, chopped
3 cups water
1½ cups rice
1 cup black beans
1 tablespoon cilantro, chopped
1 cup tomato sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
½ cup shredded cheese (optional)
½ avocado, cubed (garnish)

PREPARATION
Preheat oven to 400ºF/200ºC.
Put oil in a cast-iron skillet over medium heat.
Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
Add pepper and sauté 2-3 minutes or until peppers have softened.
Add tomatoes and sauté 1 minute.
Remove sauteed vegetables and set aside.
Pour water into the skillet and wait for it to come to a boil.
Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
Make a circle in the center of the rice and add your sautéed vegetables to the skillet and mix.
Add black beans, cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
Add cheese on top (optional).
Bake in a preheated oven for 20-25 minutes.
Allow to cool for 5 minutes.
Garnish with cilantro and avocado.

Enjoy!

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