Rosas Mexican Rice And San Antonio Refried 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.

REFRIED BEANS AND RICE BOWL

Steps:

• Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside.
• Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt.
• To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls.

ROSA'S MEXICAN RICE AND SAN ANTONIO REFRIED BEANS

Steps:

• In a large stockpot set over medium heat, heat the oil and sauté the onion and garlic for about 2 minutes; add the rice and cook, stirring frequently, until it is light brown, about 5 minutes. Add the carrots, tomato sauce, and chicken stock. Bring to a boil, decrease the heat to medium-low, and add the frozen peas. Cover and cook until the liquid is absorbed, about 15 minutes. Remove the rice from the heat and let sit for another 10 minutes. Fluff and serve.
• Sort the beans to get rid of any foreign matter; rinse well in a colander; and set aside. In a large stockpot set over medium-high heat, cook the bacon about 10 minutes. Decrease the heat to medium; add the onion, celery, jalapeños, and garlic. Cook until the onion gets soft, about 3 minutes. Add the beans, chicken stock, and salt; bring to a boil. Decrease the heat and simmer, uncovered, until the stock has been mostly absorbed and the beans are tender, about 2 1/2 hours. Spoon the mixture, including the bacon and vegetables, into the jar of a blender (in batches, if necessary) or the work bowl of a food processor fitted with the metal blade and puree until smooth. Pour the vegetable oil into the unwashed stockpot set over medium-high heat. Add the pureed bean mixture to the stockpot and cook, stirring, until the beans are hot and bubbling, about 3 minutes. Serve warm.
• The rice can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, stir in 1/2 cup water and cook in a saucepan over medium heat, stirring frequently, until the rice is thoroughly heated.
• I'm always busy and I'm often behind. When I discover a shortcut, I take it. All of the books advise soaking black beans before cooking, but I have found that this recipe turns out just fine without a soak. While the beans take a little longer to cook, I'm spared the extra steps of soaking, rinsing, and draining. I always take the time to sort and rinse the beans; processing does not always rid them of dirt or tiny stones.
• To make this dish even faster to prepare, substitute 3 (15-ounce) cans black beans for the dried beans and skip the long cooking time. Add the drained and rinsed beans to the sautéed bacon and vegetables, heat thoroughly and puree, then follow the directions as above.