Mexican Tomato Rice And Beans Recipes

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

MEXICAN TOMATO RICE AND BEANS

Steps:

• In a one quart saucepan, combine rice with water.
• Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
• Remove from heat and let the pan stand, covered, for 5 minutes.
• While the rice stands, drain the tomatoes, reserving the juice.
• Add enough water to the juice to equal one cup of liquid.
• Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
• Cook until the garlic is browned and the jalapeno is fragrant (one minute).
• Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds).
• Stir in the tomato juice mixture and bring to a boil.
• Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes).
• Add the tomatoes, oregano, cilantro, and cooked rice.
• Cook, stirring occasionally, until the rice is warmed (1-2 minutes).

MEXICAN BEANS AND RICE

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
• Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.