Best Tex Mex Black Beans And Rice Recipes

TEX MEX RICE AND BEANS WITH ZUCCHINI

Steps:

• Cook brown rice as per package instructions. Personally, I like to cook it 1 cup rice : 1.5 cups water ratio, and for 30 minutes. This way rice comes out al dente and fluffy. The secret is not to peek inside, do not open the lid. While rice is cooking, prepare other ingredients and start cooking about half way rice is done.
• Preheat large Dutch oven or soup pot on medium heat and swirl oil to coat. Add onion and garlic, and cook for 5 minutes, stirring occasionally. Add taco seasoning, cumin, coriander, salt and pepper, and cook for 30 seconds, stirring frequently.
• Add zucchini and cook for 3-5 minutes for al dente version or longer if you like your vegetables very soft. Add corn, black beans, diced tomatoes and fluffed with a fork previously cooked rice. Stir gently, turn off the heat and adjust seasoning and toppings to taste. Serve hot.

TEX-MEX BLACK BEANS & SAFFRON RICE

Steps:

• Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil).
• While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan.
• Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine.
• Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done.
• When the rice is fully cooked, pour it into a deep, medium sized casserole dish.
• Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides.
• Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like).
• Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans.
• Sprinkle with cilantro leaves (optional) if you like and serve immediately.
• NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like.
• You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary.

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.

ROSA'S MEXICAN RICE AND SAN ANTONIO REFRIED BEANS

Steps:

• In a large stockpot set over medium heat, heat the oil and sauté the onion and garlic for about 2 minutes; add the rice and cook, stirring frequently, until it is light brown, about 5 minutes. Add the carrots, tomato sauce, and chicken stock. Bring to a boil, decrease the heat to medium-low, and add the frozen peas. Cover and cook until the liquid is absorbed, about 15 minutes. Remove the rice from the heat and let sit for another 10 minutes. Fluff and serve.
• Sort the beans to get rid of any foreign matter; rinse well in a colander; and set aside. In a large stockpot set over medium-high heat, cook the bacon about 10 minutes. Decrease the heat to medium; add the onion, celery, jalapeños, and garlic. Cook until the onion gets soft, about 3 minutes. Add the beans, chicken stock, and salt; bring to a boil. Decrease the heat and simmer, uncovered, until the stock has been mostly absorbed and the beans are tender, about 2 1/2 hours. Spoon the mixture, including the bacon and vegetables, into the jar of a blender (in batches, if necessary) or the work bowl of a food processor fitted with the metal blade and puree until smooth. Pour the vegetable oil into the unwashed stockpot set over medium-high heat. Add the pureed bean mixture to the stockpot and cook, stirring, until the beans are hot and bubbling, about 3 minutes. Serve warm.
• The rice can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, stir in 1/2 cup water and cook in a saucepan over medium heat, stirring frequently, until the rice is thoroughly heated.
• I'm always busy and I'm often behind. When I discover a shortcut, I take it. All of the books advise soaking black beans before cooking, but I have found that this recipe turns out just fine without a soak. While the beans take a little longer to cook, I'm spared the extra steps of soaking, rinsing, and draining. I always take the time to sort and rinse the beans; processing does not always rid them of dirt or tiny stones.
• To make this dish even faster to prepare, substitute 3 (15-ounce) cans black beans for the dried beans and skip the long cooking time. Add the drained and rinsed beans to the sautéed bacon and vegetables, heat thoroughly and puree, then follow the directions as above.