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Mexican Rice and Beans
8m
Serves 1
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Mexican Rice and Beans
youtube.com
8m
Serves 1
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Directions
1
Go through all the beans to make sure there are no pieces of rock, pieces of wood, or any imperfections.
2
Rinse the beans.
3
Put the beans in a bowl and add 4 cups of water.
4
Store in the fridge overnight.
5
Bring 8 cups of water to a boil in a large pot.
6
Add 1.5 onions, 4 cloves of smashed garlic, 2 avocado leaves to the boiling water.
7
Simmer for 60–90 minutes.
8
Remove the onions, garlic and leaves from the pot.
9
In a separate pot, add oil and chopped onions.
10
Add some of the beans to the pot with the onions.
11
Add salt and stir.
12
Simmer for 15–20 minutes.
13
In a blender, mix canned tomatoes, cumin, half an onion, 2 cloves of garlic, salt, and chicken stock.
14
Blend until it becomes a sauce.
15
Wash the rice to remove starch.
16
Toast the rice in a Le Creuset dutch oven with canola oil until it is nicely browned.
17
Add the tomato broth to the rice.
18
Stir once and add corn, green peas, diced carrots, and a whole serrano chile.
19
Add cilantro.
20
Simmer for 12-13 minutes without stirring.
21
Serve the rice and beans.
22
Garnish the beans with queso fresco.
Ingredients
2 cups black beans
4 cups water
1.5 white onions
4 cloves garlic
2 avocado leaves
2 fresh bay leaves
4 fresh epazote
1 pinch kosher salt
1 can canned whole tomatoes
1 teaspoon ground cumin
14 ounces chicken stock
1 cup long grain rice
1 cup corn kernels
1 cup green peas
1 cup diced carrots
1 serrano chile
1 handful cilantro
1 handful queso fresco
Equipment
baking sheet
sieve
large pot
wooden spoon
knife
blender
Le Creuset dutch oven
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