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Quick Mexican Beans and Rice
by Becki Bell I discovered this recipe while in search of a restaurant style Mexican rice dish. This didn't really qualify, but it is at least equally delicious (if not more so). I like mine to be on the spicy side, but you can vary how hot it is by adding more or less of the chipotle sauce. This dish is great for making burritos or for serving on the side with any Mexican meal. You can also leave the beans out and chill slightly to use in a taco salad.
Ingredients:
Chipotle Sauce
- One small can tomato paste
- One can chipotles (you can usually find these in the ethnic section of your grocery store)
- 1 teaspoon lime juice
Beans and Rice
- 1 tablespoon olive oil
- 1/2 medium sized onion
- 4 cloves garlic
- 1/2 fresh tomato
- 1/2 cup long grain rice
- 1 can chicken stock
- 2 tsp chipotle sauce (or to taste)
- 1/2 tsp coriander
- One can whole pinto beans, drained
To make the Chipotle Sauce:
Mix the tomato paste, chipotles, and lime juice over medium heat. When warm, place in a blender and puree until smooth. NOTE: Keeps for up to seven days in the refrigerator.
To make the Beans and Rice:
Saut? onion and garlic in olive oil until soft. Finely chop the tomato and add to the onion and garlic. Saut? for three to five minutes.
Add the uncooked rice to the pan and saut? until little black spots start to appear in the mix. You want the rice to be very slightly burned; this gives it an authentic twist. Add the chicken stock, Chipotle sauce, and coriander and bring to a boil. Reduce heat to low and simmer, uncovered, until liquid is absorbed. You may need to add a little more chicken stock if the rice isn't tender. Add the pinto beans and stir until the beans are heated through.
(Serves 4) |
