Mexican Rice and Beans

Name: Mexican Rice and Beans
Total time: 8 min
Cuisine: Mexican
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

Serves 1

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Mexican Rice and Beans

youtube.com

Serves 1

Directions

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

Mexican Rice and Beans

Serves 1

youtube.com

Mexican Rice and Beans

youtube.com

Serves 1

Directions

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