Oaxacan Rice And Beans Food

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

OAXACAN RICE AND BEANS

Steps:

• In a large skillet cook carrot, onion, poblano pepper, serrano pepper, and garlic in hot oil for 3 minutes.
• Still in the uncooked rice. Cook and stir contstantly over medium heat for 2-3 minutes or until rice is lightly browned.
• Carefully stir in broth and salt. Bring to a boil, reduce heat. Simmer, covered, for 15 minutes.
• Add green beans, cover and cook for 5 more minutes, or until rice is tender and liquid absorbed.
• Stir in black beans and heat through.

OAXACAN REFRIED BEANS RECIPE

Steps:

• In a large pot over medium-high, heat 1 tablespoon of lard until barely smoking. Add the onion, tomatoes and guajillo chilies, then cook, stirring occasionally, until the onion is well browned, 5 to 7 minutes. Add the beans, whole garlic cloves, bay and aniseed, then stir in 10 cups water. Bring to a boil, then cover partially and reduce to low. Cook, stirring occasionally, until the beans are completely tender, 1½ hours to 2 hours. Stir in 2 teaspoons salt. Set a colander in a large bowl and drain the beans, reserving the cooking liquid. Remove and discard the bay leaves from the beans. Transfer the drained beans to a food processor and pulse a few times to break up the beans. With the machine running, add 1½ cups of the reserved cooking liquid and process until smooth, 2 to 3 minutes, scraping the bowl as needed. Taste and season with salt, then set aside. In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the remaining lard until shimmering. Add the minced garlic, cumin, coriander, chili powder and oregano, then cook, stirring, until fragrant, about 30 seconds. Stir in the pureed beans and cook, stirring frequently, until beginning to brown on the bottom, 8 to 10 minutes. Stir in the pureed beans and cook, stirring frequently, until beginning to brown on the bottom, 8 to 10 minutes. Continue to cook and stir, adding reserved cooking water as needed, until the mixture has the consistency of mashed potatoes, 5 to 7 minutes. Off heat, stir in the remaining 1 tablespoon lard, then taste and season with salt and pepper.