SOUTH-OF-THE-BORDER RICE & BEANS
Here's a simple stove-top recipe that is both healthy and satisfying--lots of protein and low in fat and calories. What's not to like? Recipe & photo: heinzketchup.com
Provided by Ellen Bales
Categories Other Main Dishes
Time 45m
Number Of Ingredients 14
Steps:
- 1. Heat vegetable oil in a deep skillet over medium heat. Add the onion, garlic, chili powder, oregano, salt and pepper. Cook for 4 minutes.
- 2. Stir in the rice and tomato juice and bring to a boil. Reduce heat to low and cover tightly. Simmer for 20 minutes or until rice is cooked.
- 3. Fluff rice with fork and increase heat to medium.
- 4. Stir in the beans, corn, and ketchup. Cook until heated through, about 5 minutes. Stir in fresh parsley and lime juice.
SOUTH-OF-THE-BORDER ESSENTIALS: REFRIED BEANS
This is my go-to recipe for good refried beans. Over the years I have poked and prodded it, until I came up with this current version. It is always a favorite, and totally beats any "canned" variety. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Vegetables
Number Of Ingredients 10
Steps:
- PREP/PREPARE
- Here is the recipe that I use for the pinto beans, feel free to use your own version. https://www.justapinch.com/recipes/side/vegetable/cooking-under-pressure-flavorful-pinto-beans.html
- When you make the beans, reserve some of the cooking liquid. You might need it to thin out the beans.
- Gather your ingredients (mise en place).
- Grate the onions, and the pat some of the excess liquid with a paper towel.
- Add the butter to a skillet over medium heat.
- When the foaming subsides, add the grated onion.
- Cook until the onions soften, and begin to brown, about 3 - 4 minutes, then add the garlic, and cook until fragrant, about 60 additional seconds.
- Add the beans, then cook and stir, until the mixture come up to a simmer, about 5 minutes.
- Add the chili powder, and cumin, and stir for an additional 1 - 2 minutes.
- Crush the beans with the back of a large spoon, or put them into a food processor, fitted with an S-blade, and give them a few pulses.
- Place the beans back into the skillet, and add the lime juice, and some salt and pepper to taste.
- Continue to cook, and taste for proper seasoning, about 5 - 7 minutes.
- Chef's Tip: If the refried beans are a bit too thick, use some of the liquid from cooking the pinto beans to thin it out.
- PLATE/PRESENT
- Serve anywhere you would use refried beans. Enjoy.
- Keep the faith, and keep cooking.
SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
EASY SOUTH OF THE BORDER WRAPS
The idea came from ... Taco Bell, rice and beans in a tortilla. Friends were coming over and we wanted Mexican so I decided I could probably make it cheaper than taco bell. Bought some cheese and sour cream and presto. Well, mine is a bit different but it turned out really good. It was the start of my clean out the pantry, fridge, and freezer couple of weeks so this was a perfect dish for that. Now, I added 1 very small diced chicken breast to the mix for 4 of the wraps, and the other 4 wraps were just the beans and rice - but either way, they were great. One pan ... just heat - wrap - and serve. Canned beans, frozen or canned corn, leftover white rice (if you don't have left over 1 bag of the "Boil-in-Bag rice" is about the right amount, or just make a quick cup of rice). A jar of chunky salsa (use your favorite brand), shredded Mexican cheese, and just a few fresh vegetables. Besides, you can really get creative with this dish and add jalapenos, cumin or other spices, onion, olives, different beans, roasted peppers, or green chilies, etc. Just have some fun with it. As far as the chicken goes, 1 leftover cooked chicken breast diced, or 1 cup rotisserie chicken works great; or how about pork or even shrimp. Garnish with some sour cream and serve with a corn chowder or even a spicy tomato soup on the side.
Provided by SarasotaCook
Categories Rice
Time 20m
Yield 8 Tortillas, 4-8 serving(s)
Number Of Ingredients 19
Steps:
- Filling -- In a large saute pan, add the olive oil and bring to medium heat. Add in the garlic, green pepper and cook just a couple of minutes. Then, add in the scallions, beans, corn, salsa, rice and cilantro. Just cook 4-5 minutes on medium low simmer until heated through. Check for any additional seasoning like salt and pepper if needed.
- Tortillas -- As you are heating up the filling -- heat up the tortillas. I do this as easy as possible. Wrap 4 tortillas in a damp paper towel and microwave for 1 minutes on medium heat. Flip over after 30 seconds. Done.
- Wraps -- Lay each tortilla out flat and add 1/4 cup of the cheese. Then add the bean filling and wrap. I start at one end and roll, then tuck in each side as you finish rolling them up. There is no real right or wrong procedure for this.
- Finish -- After the wraps are finished, I like to add them to a serving platter or dish, cover with the same paper towels you originally heated the tortillas in; and back in the microwave for just another minute on medium heat to melt the cheese and to make sure the tortillas and filling are hot.
- Serve -- Garnish with sour cream on the side; and serve along side a nice bowl or soup or a salad.
Nutrition Facts : Calories 810.5, Fat 29.4, SaturatedFat 14.8, Cholesterol 95.5, Sodium 1554.4, Carbohydrate 95.8, Fiber 16.3, Sugar 8.5, Protein 43.3
SOUTH OF THE BORDER RICE AND BEANS
Make and share this South of the Border Rice and Beans recipe from Food.com.
Provided by Boca Pat
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler, coat baking dish with cooking spray.
- In skillet heat oil.
- Add next 7 ingredients, cook, stirring until tender, 5-6 minutes.
- Add broth and bring to boil, stir in rice.
- Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.
- Remove from heat and stir in beans& 1/2 cup cheese.
- Cover, let stand 5 minutes, then transfer to baking dish.
- Sprinkle with remaining cheese and broil until cheese is melted.
- Sprinkle with cilantro and serve with hot pepper sauce if desired.
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