MEXICAN RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
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 GREEN BEANS
I love the combination of green beans and tomatoes. This is a Rotel recipe I found on-line. Until recently we were unable to find Rotel in NYC. If you can't find Rotel in your area, any can of diced tomatoes & green chilies will do. This is a very quick and light side dish.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim green beans if using fresh.
- In a large skillet, saute beans, onion and garlic in hot oil until beans are tender-crisp, about 5 minutes.
- Stir in Rotel and basil.
- Simmer uncovered for 10 minutes, stirring occasionally.
- Sprinkle with lemon juice and serve.
Nutrition Facts : Calories 63, Fat 2.5, SaturatedFat 0.3, Sodium 195.2, Carbohydrate 9.9, Fiber 2.5, Sugar 3.6, Protein 2.1
CLASSIC MEXICAN FRIED BEANS WITH ONIONS AND GARLIC
Steps:
- In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.
MEXICAN GREEN BEANS
Make and share this Mexican Green Beans recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, saute‚ beans, onion and garlic in hot oil until beans are tender-crisp.
- Stir in Rotel and basil.
- Simmer uncovered for 10 minutes, stirring occasionally.
- Sprinkle with lemon juice.
Nutrition Facts : Calories 62.7, Fat 2.6, SaturatedFat 0.2, Sodium 195.2, Carbohydrate 9.7, Fiber 2.5, Sugar 3.5, Protein 2.1
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
- Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
- Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
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4.9/5 (10)Total Time 25 minsCategory Side DishCalories 84 per serving
- Wash, trim and cut beans. Cut tomato in half and squeeze gently over the trash can to remove seeds, then dice. Chop onion and mince garlic and fresh oregano (if using).
- Heat 1 tbsp of oil in a large frying pan over medium heat. When hot, add the onion, garlic, tomato, and bay leaf until the onion begins to soften. Add the chicken base, water, other tablespoon of oil, oregano, cumin and green beans. Stir to coat the beans and loosely cover with a piece of foil or a lid. Cook for 4 minutes or until the beans are cooked to your preference.
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- Heat oil in a large pan, once warm saute the onions until soft. Next, add the chiles, cook for 2 minutes then add the garlic and cook another 2 minutes. Add the green beans, tomatoes, salt, and pepper. Cook until green beans are to the desired texture. Once green beans are to desired texture pour the lightly beaten eggs into the pan. Stir and cook until eggs have cooked through. Try not to overcook or burn the eggs, as this will give the dish a bitter taste.
- Serve with refried beans, tortillas and salsa of choice. Additionally, they can be served as a side dish to any Mexican meal.
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