Food Friday: Frijoles y Arroz

by graceelena on August 6, 2010

My favorite Mexican food is the simplest. Rice and Beans. My mom always has a pot of beans made. And now that she has a pressure cooker they are done in 20 minutes. I often eat a big bowl of rice and beans for lunch or dinner. It’s filling and delicious.

For the party my mom told me to make 2 cups of rice and 2 cups of beans but I felt like that would not be enough so I doubled it. Of course she was right. I had a ton of leftovers. She reminded me afterward that I was not cooking for Mexicans which is why she suggested only 2 cups. It made me laugh since Jacki and I (the only Mexicans) were the only ones that went back for platefuls of rice and beans.

Arroz Mexicano
serves 8

1 TBS vegetable oil
1 cup rice
1 can salsa casera
1 cup water
1 cup chicken broth
salt, to taste
garlic powder, to taste

1. Heat oil over medium high heat in a frying pan.
2. Add rice, stirring until rice is slightly brown in color.
3. Stir in salsa casera, water, chicken broth, salt and garlic powder.
4. Cover and cook over medium heat for about 20 minutes.

Frijoles de la Olla
serves 8

1 cup pinto beans
4 cups water + more for soaking
1/2 small yellow onion
1 clove of garlic, slightly pressed
2 TBS salt (or to taste)

1. Sort beans and remove any small stones or other discolored beans.
2. Soak beans in water for at least 1 hour or overnight. (soaking them helps them cook faster)
3. After soaking, drain beans and rinse. Add beans, onion, garlic and 4 cups of water to a pot over high heat.
4. Once the beans are brought to a boil lower heat to medium. Cover and cook for approximately 2 hours.
5. If water begins to evaporate too quickly add hot water as needed.
6. Beans are fully cooked when soft and easily crushed.
7. Discard onion and garlic.

h/t A Little Cup of Mexican Hot Chocolate who gave me the idea to add garlic to my beans. Her recipes and stories are wonderful.