My Mexican Beans Rice Recipes

Steps:

• Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
• Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
• Remove from the heat and stir in cooked rice until coated. Season with salt.

Steps:

• First, and most importantly, CLEAN YOUR BEANS. You don't want rocks & dirt in your beans. You cooks who are experienced, already know this. I know someone who didn't know, until my wife told them recently.
• Once the beans are cleaned, put them on to soak with enough water to cover them over an inch or so. Let them soak for 1 1/2 hours. At this time, baking soda can be added to the water to reduce the gas that develops after eating them. (So some people claim.) I don't know how much as I've never used it. Beans are the "Musical Fruit". Why not make music?
• After soaking, rinse them, in a colender, under cold water, to remove the excess starch. Put them back in the pot & cover again with 1 or 2 inches of cold water.
• Bring to a hard boil. Then reduce to a slow simmer for 1 1/2 hours. Keep a check on the water so it doesn't boil away.
• After 1 hour, start checking the beans for tenderness. At some altitudes, beans cook faster than at others.
• Once you start finding tender beans, you can start the Spanish Style Rice-a-Roni cooking on another burner.
• When the beans are ready, add the chili powder & let simmer a few more minutes to let the flavor mingle.
• Serve in a bowl with the rice on the bottom, the bean juice soaking through it, & everything covered in beans. Mix well & enjoy.

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.