Mexican Style Red Rice and Black Beans

Serves 1
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Directions

  1. 1Roughly chop a yellow onion.
  2. 2Roughly chop a yellow onion.
  3. 3Roughly chop a yellow onion.
  4. 4Move chopped onion to the side.
  5. 5Move chopped onion to the side.
  6. 6Move chopped onion to the side.
  7. 7Break up about four cloves of garlic, crush them, and run a knife through them to roughly chop.
  8. 8Break up about four cloves of garlic, crush them, and run a knife through them to roughly chop.
  9. 9Break up about four cloves of garlic, crush them, and run a knife through them to roughly chop.
  10. 10Move chopped garlic over with the onions.
  11. 11Move chopped garlic over with the onions.
  12. 12Move chopped garlic over with the onions.
  13. 13Dice carrots into matchsticks and then into cubes.
  14. 14Dice carrots into matchsticks and then into cubes.
  15. 15Dice carrots into matchsticks and then into cubes.
  16. 16Place diced carrots to the side, separate from onions and garlic.
  17. 17Place diced carrots to the side, separate from onions and garlic.
  18. 18Place diced carrots to the side, separate from onions and garlic.
  19. 19Drain and place half of a 15 oz can of sweet corn into a bowl.
  20. 20Drain and place half of a 15 oz can of sweet corn into a bowl.
  21. 21Drain and place half of a 15 oz can of sweet corn into a bowl.
  22. 22Wash a 1 lb bag of long grain rice under cold water about four to five times until the water runs clear.
  23. 23Wash a 1 lb bag of long grain rice under cold water about four to five times until the water runs clear.
  24. 24Wash a 1 lb bag of long grain rice under cold water about four to five times until the water runs clear.
  25. 25Strain the washed rice and let it drip out.
  26. 26Strain the washed rice and let it drip out.
  27. 27Strain the washed rice and let it drip out.
  28. 28Preheat a high-walled saucepan on medium-low heat.
  29. 29Preheat a high-walled saucepan on medium-low heat.
  30. 30Preheat a high-walled saucepan on medium-low heat.
  31. 31Add a little bit of neutral oil to coat the bottom of the pan.
  32. 32Add a little bit of neutral oil to coat the bottom of the pan.
  33. 33Add a little bit of neutral oil to coat the bottom of the pan.
  34. 34Add garlic and onion to the pan and cook them down, keeping them moving, letting them sweat for about 10 minutes.
  35. 35Add garlic and onion to the pan and cook them down, keeping them moving, letting them sweat for about 10 minutes.
  36. 36Add garlic and onion to the pan and cook them down, keeping them moving, letting them sweat for about 10 minutes.
  37. 37Salt the onions and garlic while they are sweating.
  38. 38Salt the onions and garlic while they are sweating.
  39. 39Salt the onions and garlic while they are sweating.
  40. 40Add the washed rice to the pan with the translucent onions and garlic.
  41. 41Add the washed rice to the pan with the translucent onions and garlic.
  42. 42Add the washed rice to the pan with the translucent onions and garlic.
  43. 43Mix and toast the rice until it gets a nice light golden color (about 5 to 10 minutes).
  44. 44Mix and toast the rice until it gets a nice light golden color (about 5 to 10 minutes).
  45. 45Mix and toast the rice until it gets a nice light golden color (about 5 to 10 minutes).
  46. 46Add one 8 oz can of tomato sauce to the rice and stir carefully until well incorporated.
  47. 47Add one 8 oz can of tomato sauce to the rice and stir carefully until well incorporated.
  48. 48Add one 8 oz can of tomato sauce to the rice and stir carefully until well incorporated.
  49. 49Pour in about 3 to 4 cups of chicken broth, depending on preferred rice fluffiness.
  50. 50Pour in about 3 to 4 cups of chicken broth, depending on preferred rice fluffiness.
  51. 51Pour in about 3 to 4 cups of chicken broth, depending on preferred rice fluffiness.
  52. 52Add one tablespoon of chicken bouillon powder and stir.
  53. 53Add one tablespoon of chicken bouillon powder and stir.
  54. 54Add one tablespoon of chicken bouillon powder and stir.
  55. 55Sprinkle the diced carrots and corn on top of the rice mixture; do not stir them in.
  56. 56Sprinkle the diced carrots and corn on top of the rice mixture; do not stir them in.
  57. 57Sprinkle the diced carrots and corn on top of the rice mixture; do not stir them in.
  58. 58Add cilantro leaves on top.
  59. 59Add cilantro leaves on top.
  60. 60Add cilantro leaves on top.
  61. 61Bring the rice mixture to a very low simmer.
  62. 62Bring the rice mixture to a very low simmer.
  63. 63Bring the rice mixture to a very low simmer.
  64. 64Cover the saucepan and let the rice cook untouched for 20 minutes.
  65. 65Cover the saucepan and let the rice cook untouched for 20 minutes.
  66. 66Cover the saucepan and let the rice cook untouched for 20 minutes.
  67. 67After 20 minutes, remove the cilantro leaves.
  68. 68After 20 minutes, remove the cilantro leaves.
  69. 69After 20 minutes, remove the cilantro leaves.
  70. 70Using a fork, fluff the rice and mix in the carrots and corn.
  71. 71Using a fork, fluff the rice and mix in the carrots and corn.
  72. 72Using a fork, fluff the rice and mix in the carrots and corn.
  73. 73Remove the heat and taste the rice, adding salt if desired.
  74. 74Remove the heat and taste the rice, adding salt if desired.
  75. 75Remove the heat and taste the rice, adding salt if desired.
  76. 76Slice a yellow onion in half, cut off a little of the root, then the tip, and peel off the outer skin.
  77. 77Slice a yellow onion in half, cut off a little of the root, then the tip, and peel off the outer skin.
  78. 78Slice a yellow onion in half, cut off a little of the root, then the tip, and peel off the outer skin.
  79. 79Cut garlic in half and cut off the tops to expose the garlic.
  80. 80Cut garlic in half and cut off the tops to expose the garlic.
  81. 81Cut garlic in half and cut off the tops to expose the garlic.
  82. 82Sift through a 1 lb bag of whole dried black beans to remove any wonky beans or rocks.
  83. 83Sift through a 1 lb bag of whole dried black beans to remove any wonky beans or rocks.
  84. 84Sift through a 1 lb bag of whole dried black beans to remove any wonky beans or rocks.
  85. 85Rinse the dried black beans about three or four times.
  86. 86Rinse the dried black beans about three or four times.
  87. 87Rinse the dried black beans about three or four times.
  88. 88Add the rinsed dried beans to a pot full of water, ensuring there are at least 2 to 3 inches of water above the beans.
  89. 89Add the rinsed dried beans to a pot full of water, ensuring there are at least 2 to 3 inches of water above the beans.
  90. 90Add the rinsed dried beans to a pot full of water, ensuring there are at least 2 to 3 inches of water above the beans.
  91. 91Remove any beans that float to the top.
  92. 92Remove any beans that float to the top.
  93. 93Remove any beans that float to the top.
  94. 94Add the prepared onion and garlic to the bean water.
  95. 95Add the prepared onion and garlic to the bean water.
  96. 96Add the prepared onion and garlic to the bean water.

Ingredients

  • 1 lb long grain rice
  • 1 lb long grain rice
  • 1 lb long grain rice
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • carrot
  • carrot
  • carrot
  • 0.5 15 oz can canned sweet corn
  • 0.5 15 oz can canned sweet corn
  • 0.5 15 oz can canned sweet corn
  • neutral oil
  • neutral oil
  • neutral oil
  • salt
  • salt
  • salt
  • 1 can (8 oz) tomato sauce
  • 1 can (8 oz) tomato sauce
  • 1 can (8 oz) tomato sauce
  • 3 cups chicken broth
  • 3 cups chicken broth
  • 3 cups chicken broth
  • 1 tablespoon chicken bouillon powder
  • 1 tablespoon chicken bouillon powder
  • 1 tablespoon chicken bouillon powder
  • cilantro
  • cilantro
  • cilantro
  • 1 lb whole dried black beans
  • 1 lb whole dried black beans
  • 1 lb whole dried black beans

Equipment

knifehigh-walled saucepanlarge pot

Tips

  • Use whatever onion variety is on sale.
  • Don't worry about perfect cuts for onions and garlic as they will cook down.
  • You can use jarred garlic if fresh is not available.
  • Carrots and corn are optional but add bulk and flavor; use fresh or frozen.
  • Peas can be added if you like them.
  • Washing rice multiple times until the water runs clear removes excess starch and dust.
  • When cooking onions and garlic, ensure they sweat for about 10 minutes and salt them for flavor.
  • If onions or garlic start to burn, reduce or remove from heat.
  • Toast rice until light golden color, watching carefully if heat is increased.
  • For tomato sauce, canned is a budget-friendly alternative to blended Roma tomatoes.
  • Adjust chicken broth quantity based on desired rice texture (less for fluffier, more for stickier).
  • Do not stir in carrots and corn; let them sit on top of the rice while cooking.
  • Remove cilantro leaves after cooking rice.
  • Fluff rice with a fork after cooking to incorporate vegetables.
  • Always sift through dried black beans to remove any debris or rocks.
  • Rinse dried black beans thoroughly to remove dust.
  • Dried beans do not need to be pre-soaked, but it will reduce cooking time.
  • Ensure there are at least 2-3 inches of water above the beans at all times during cooking to ensure even cooking.
  • Remove any floating beans as they are likely shells or not good for cooking.