Mexican Tomato Rice And Beans Recipes

AUTHENTIC MEXICAN TOMATO RICE

Steps:

• In a large skillet (with a lid), saute the pepper and onion in the butter until slightly softened.
• Add the rice, and cook until the rice is coated with the butter.
• Add the remaining ingredients and bring to a boil.
• Reduce the heat to low, cover, and let simmer for 20 minutes or until the broth is absorbed and the rice is tender.

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 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.