Mexican Rice and Beans

8 mins
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. 2Go through all the beans to make sure there are no pieces of rock, pieces of wood, or any imperfections.
  3. 3Go through all the beans to make sure there are no pieces of rock, pieces of wood, or any imperfections.
  4. 4Rinse the beans.
  5. 5Rinse the beans.
  6. 6Rinse the beans.
  7. 7Put the beans in a bowl and add 4 cups of water.
  8. 8Put the beans in a bowl and add 4 cups of water.
  9. 9Put the beans in a bowl and add 4 cups of water.
  10. 10Store in the fridge overnight.
  11. 11Store in the fridge overnight.
  12. 12Store in the fridge overnight.
  13. 13Bring 8 cups of water to a boil in a large pot.
  14. 14Bring 8 cups of water to a boil in a large pot.
  15. 15Bring 8 cups of water to a boil in a large pot.
  16. 16Add 1.5 onions, 4 cloves of smashed garlic, 2 avocado leaves to the boiling water.
  17. 17Add 1.5 onions, 4 cloves of smashed garlic, 2 avocado leaves to the boiling water.
  18. 18Add 1.5 onions, 4 cloves of smashed garlic, 2 avocado leaves to the boiling water.
  19. 19Simmer for 60–90 minutes.
  20. 20Simmer for 60–90 minutes.
  21. 21Simmer for 60–90 minutes.
  22. 22Remove the onions, garlic and leaves from the pot.
  23. 23Remove the onions, garlic and leaves from the pot.
  24. 24Remove the onions, garlic and leaves from the pot.
  25. 25In a separate pot, add oil and chopped onions.
  26. 26In a separate pot, add oil and chopped onions.
  27. 27In a separate pot, add oil and chopped onions.
  28. 28Add some of the beans to the pot with the onions.
  29. 29Add some of the beans to the pot with the onions.
  30. 30Add some of the beans to the pot with the onions.
  31. 31Add salt and stir.
  32. 32Add salt and stir.
  33. 33Add salt and stir.
  34. 34Simmer for 15–20 minutes.
  35. 35Simmer for 15–20 minutes.
  36. 36Simmer for 15–20 minutes.
  37. 37In a blender, mix canned tomatoes, cumin, half an onion, 2 cloves of garlic, salt, and chicken stock.
  38. 38In a blender, mix canned tomatoes, cumin, half an onion, 2 cloves of garlic, salt, and chicken stock.
  39. 39In a blender, mix canned tomatoes, cumin, half an onion, 2 cloves of garlic, salt, and chicken stock.
  40. 40Blend until it becomes a sauce.
  41. 41Blend until it becomes a sauce.
  42. 42Blend until it becomes a sauce.
  43. 43Wash the rice to remove starch.
  44. 44Wash the rice to remove starch.
  45. 45Wash the rice to remove starch.
  46. 46Toast the rice in a Le Creuset dutch oven with canola oil until it is nicely browned.
  47. 47Toast the rice in a Le Creuset dutch oven with canola oil until it is nicely browned.
  48. 48Toast the rice in a Le Creuset dutch oven with canola oil until it is nicely browned.
  49. 49Add the tomato broth to the rice.
  50. 50Add the tomato broth to the rice.
  51. 51Add the tomato broth to the rice.
  52. 52Stir once and add corn, green peas, diced carrots, and a whole serrano chile.
  53. 53Stir once and add corn, green peas, diced carrots, and a whole serrano chile.
  54. 54Stir once and add corn, green peas, diced carrots, and a whole serrano chile.
  55. 55Add cilantro.
  56. 56Add cilantro.
  57. 57Add cilantro.
  58. 58Simmer for 12-13 minutes without stirring.
  59. 59Simmer for 12-13 minutes without stirring.
  60. 60Simmer for 12-13 minutes without stirring.
  61. 61Serve the rice and beans.
  62. 62Serve the rice and beans.
  63. 63Serve the rice and beans.
  64. 64Garnish the beans with queso fresco.
  65. 65Garnish the beans with queso fresco.
  66. 66Garnish the beans with queso fresco.

Ingredients

  • 2 cups black beans
  • 2 cups black beans
  • 2 cups black beans
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 1.5 white onions
  • 1.5 white onions
  • 1.5 white onions
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 avocado leaves
  • 2 avocado leaves
  • 2 avocado leaves
  • 2 fresh bay leaves
  • 2 fresh bay leaves
  • 2 fresh bay leaves
  • 4 fresh epazote
  • 4 fresh epazote
  • 4 fresh epazote
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 can canned whole tomatoes
  • 1 can canned whole tomatoes
  • 1 can canned whole tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 14 ounces chicken stock
  • 14 ounces chicken stock
  • 14 ounces chicken stock
  • 1 cup long grain rice
  • 1 cup long grain rice
  • 1 cup long grain rice
  • 1 cup corn kernels
  • 1 cup corn kernels
  • 1 cup corn kernels
  • 1 cup green peas
  • 1 cup green peas
  • 1 cup green peas
  • 1 cup diced carrots
  • 1 cup diced carrots
  • 1 cup diced carrots
  • 1 serrano chile
  • 1 serrano chile
  • 1 serrano chile
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful queso fresco
  • 1 handful queso fresco
  • 1 handful queso fresco

Equipment

baking sheetsievelarge potwooden spoonknifeblenderLe Creuset dutch oven