Mexican Rice and Beans

8m
Serves 1
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Directions

  1. 1Go through all the beans to make sure there are no pieces of rock, pieces of wood, or any imperfections.
  2. 2Rinse the beans.
  3. 3Put the beans in a bowl and add 4 cups of water.
  4. 4Store in the fridge overnight.
  5. 5Bring 8 cups of water to a boil in a large pot.
  6. 6Add 1.5 onions, 4 cloves of smashed garlic, 2 avocado leaves to the boiling water.
  7. 7Simmer for 60–90 minutes.
  8. 8Remove the onions, garlic and leaves from the pot.
  9. 9In a separate pot, add oil and chopped onions.
  10. 10Add some of the beans to the pot with the onions.
  11. 11Add salt and stir.
  12. 12Simmer for 15–20 minutes.
  13. 13In a blender, mix canned tomatoes, cumin, half an onion, 2 cloves of garlic, salt, and chicken stock.
  14. 14Blend until it becomes a sauce.
  15. 15Wash the rice to remove starch.
  16. 16Toast the rice in a Le Creuset dutch oven with canola oil until it is nicely browned.
  17. 17Add the tomato broth to the rice.
  18. 18Stir once and add corn, green peas, diced carrots, and a whole serrano chile.
  19. 19Add cilantro.
  20. 20Simmer for 12-13 minutes without stirring.
  21. 21Serve the rice and beans.
  22. 22Garnish 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 sheetsievelarge potwooden spoonknifeblenderLe Creuset dutch oven