Mexican Rice
Ingredients:
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup tomato sauce
- 2 cups chicken or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Instructions:
- Toast the Rice: Heat the oil in a skillet over medium heat. Add the rice and cook, stirring frequently, until it turns golden brown.
- Cook the Vegetables: Add the chopped onion and minced garlic to the skillet with the rice. Cook for about 2 minutes until the onion is softened.
- Add Liquids and Seasonings: Stir in the tomato sauce, broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- Fluff and Serve: Remove from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving.
Refried Beans
Ingredients:
- 2 cups pinto beans (canned or cooked from dry)
- 2 tablespoons lard or vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- Salt, to taste
- 1/4 cup water or bean cooking liquid.
Instructions:
- Sauté the Onion and Garlic: Heat the lard or oil in a skillet over medium heat. Add the onion and garlic, and sauté until the onion is soft and translucent.
- Mash the Beans: Add the beans to the skillet along with the cumin and a pinch of salt. Use a potato masher or the back of a spoon to mash the beans to your desired consistency.
- Cook the Beans: Add the water or bean cooking liquid to the skillet. Stir and cook for about 5-7 minutes, or until the beans are heated through and reach your desired consistency. If the beans are too thick, add a bit more water.
- Serve: Serve the refried beans alongside the enchiladas and rice.
Enjoy your delicious meal of cheese enchiladas with rice and beans!
