Mexican Red Rice (Arroz Rojo) and Pot Beans (Frijoles Mexicanos)
Rice appeals to me when it is “made into something.” I am not a big “plain white rice” fan. I have tried but it is blah…for me it goes best as a pudding, with vermicelli, in soup, or as Mexican Rice. I searched about for a recipe that had the ingredients that I wanted…couldn’t fine one so I adapted the closest that I could find. I first served it with Turkey Enchiladas with Green Sauce after Thanksgiving. One cannot have a Mexican meal without the rice!
1 15 oz can tomatoes in juice, drained
1/2 white onion, chopped
2 cloves garlic, peeled, halved
1 3/4 cups chicken broth
Salt to taste
1 1/2 Tbsp vegetable oil
1 1/2 cups white rice
3/4 box frozen peas and carrots
2 jalapenos, cut a slit down the center of one side
1/4 cup flat leaf parsley, chopped
In a blender puree the tomatoes, onion, and garlic. (Yield approximately a little over one cup)
In a measuring cup heat the chicken broth until steaming, keep warm.
In a pan (abt. 8 inches in diameter) with a tight fitting lid, heat the oil over medium heat. When hot, add the raw rice and stir regularly until the grains become translucent (milky-white). This takes about 5-6 minutes. Some may turn brown. This is okay. Add the tomato mixture. Stir. Cook until liquid is reduced and the mixture is somewhat dry-looking, about 2-3 minutes.
Add the warm broth, chiles, peas and carrots, and parsley. Stir thoroughly. Cover and cook over the lowest heat for 15 minutes. Remove from heat, and let stand for about 5 minutes.
Uncover and test a grain of rice. If it is still a little hard, re-cover the pan and set back over the low heat for another 5 minutes. (If all of the liquid is absorbed, add 2 Tbsp of water before returning it to the heat.)
As soon as the rice is done, fluff it with a fork. Rick says that this releases steam and stops the cooking. Use the two jalapenos for decoration when serving….they are great to eat, also!
Delicious!!Pot Beans have never excited me. Hmmmm…looks like I have opinions in this post but you know, everybody has food that they like and foods that just need something for them to make an impression. So, maybe I never gave pot beans a real chance…the recipe was way to simple, how could it be good…? That statement takes me back to my initial premise about this blog. Food does not have to be complicated or take forever to prepare to be good! That is a true statement for pot beans!
Again, Rick Bayless was to whom I turned. Yes, I needed to compare some recipes….it’s who I am.
1 pound dry pinto beans, sort through for rocks, rinse
2 Tbsp bacon drippings
1 medium white onion, chopped
Salt
Place the beans in a large pot (6-8 quart Dutch oven). Add 2 1/2 quarts of water. Add the fat and onion. Bring to a boil, then reduce the heat but maintain the simmer. Set a lid on top, slightly open. Add water, as needed, to keep the liquid level about the same, simmer until the beans are tender, about 2 hours.
Stir in 1 1/2 teaspoons salt and continue to simmer for 15 minutes. Taste and add additional salt, if needed. The beans are ready to serve at this point but are so much more flavorful if you are able to let them sit for a few hours or overnight before serving.
Traditional side dishes with Mexican food are delicious and a must, in my book!
