Sunday, April 10, 2011

Mexican Beans and Rice

I love this one for a meat free night- it's filling but very easy on the budget and the belly! It also makes a decent recipe for building your three month food storage on, considering you will make your own tortillas and substitute frozen corn with canned, fresh cilantro with dried.


1 lb bag pinto beans
1/4 Medium onion- un-chopped
2 whole garlic cloves

1 1/2 tsp canola oil
1 T finely chopped onion
1 C uncooked long grain rice or calrose rice(available in the Asian section)
1/2 tsp Salt
2/3 C frozen corn, thawed
1/4 C fresh cilantro, chopped
1/2 C tomato sauce
2 C water

12 Corn or taco size tortillas
sour cream
fresh salsa


*Rinse beans well and soak over night. Drain and discard water
Put the drained beans in a soup pot ans add fresh water to cover pot about 2 inches. Add the whole 1/4 onion and whole garlic cloves to the pot. Bring to full boil and then reduce, simmer 3 hours. ( I have also put this in my small crock pot half the day when I know I am not going to be home to watch the stove all day long- easier
*Check to make sure beans are always covered with water through.
*Remove onion and garlic after beans are cooked, season generously with salt
*About 40 minutes until serving time, heat oil in saucepan over med heat ans cook the 1T chopped onion until soft. Add rice and stir for a min. Add the alt, corn, cilantro, tomato sauce and water and bring to a boil, decrease heat and sinner 15-20 min. or until rice is fully cooked
warm up tortillas over stove- We love the corn tortillas brushed with olive oil and fried in the pan until a little crunchy.

*Serve beans and rice in separate bowl and pass the tortillas around with the salsa and sour cream.

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