My Mexican Beans Rice Recipes

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.

MEXICAN BLACK BEANS AND RICE

Steps:

• Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
• Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
• Remove from the heat and stir in cooked rice until coated. Season with salt.

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.

MY MEXICAN BEANS & RICE

Steps:

• First, and most importantly, CLEAN YOUR BEANS. You don't want rocks & dirt in your beans. You cooks who are experienced, already know this. I know someone who didn't know, until my wife told them recently.
• Once the beans are cleaned, put them on to soak with enough water to cover them over an inch or so. Let them soak for 1 1/2 hours. At this time, baking soda can be added to the water to reduce the gas that develops after eating them. (So some people claim.) I don't know how much as I've never used it. Beans are the "Musical Fruit". Why not make music?
• After soaking, rinse them, in a colender, under cold water, to remove the excess starch. Put them back in the pot & cover again with 1 or 2 inches of cold water.
• Bring to a hard boil. Then reduce to a slow simmer for 1 1/2 hours. Keep a check on the water so it doesn't boil away.
• After 1 hour, start checking the beans for tenderness. At some altitudes, beans cook faster than at others.
• Once you start finding tender beans, you can start the Spanish Style Rice-a-Roni cooking on another burner.
• When the beans are ready, add the chili powder & let simmer a few more minutes to let the flavor mingle.
• Serve in a bowl with the rice on the bottom, the bean juice soaking through it, & everything covered in beans. Mix well & enjoy.