how do u make authentic mexican beans and rice?

Question

u have any other mexican food recipes please sure them with me

Answer 1

To make the beans: take about 3 cups of dried pinto beans and sort them into a collander, (Bowl with holes). This is important because sometimes there will be dirt, rocks or twigs mixed in with the beans when they harvest them. Rinse them under cold water very well. Take a large pot and add about a tablespoon of olive oil or if you really want them authentic, add a tablespoon of Manteca Lard. Put the beans in the pot with the oil and cover them completely with cold water, about an inch from the top of the pot. Bring them to a boil, reduce heat, cover, and simmer until the skins have begun to split, (about 2-1/2 hours). Add 2 teaspoons of salt and cook another 45 minutes until the beans are very tender. You can eat them fresh like this in a bowl, (Frijoles De Olla). Or you can add a little lard or oil to a frying pan, (Frijoles Refritos). On medium heat, saute onions and or minced garlic briefly and then add about a cup of the fresh beans and mash thoroughly. Continue to add small amounts of beans and some of the water from the pot and mash on low heat, until you get the correct smooth texture. Garnish with cheese and serve.
Rice is more complicated, take a cup of long grain white rice, (not instant) and about 3 tablespoons of oil. Heat the oil in a skillet, add rice and cook over medium heat stirring constantly until rice is golden brown. Push the rice to one side of the pan, and add minced onion and garlic and cook until onion is soft. Add 1 cup of salsa or tomato sauce and cook briefly mixing all ingrediants together. Add 2 cups of chicken broth, (the secret ingrediant). Mix briefly and bring to a boil. Reduce heat, cover, and simmer until all liquid has been absorbed, (about 30 to 35 minutes).

Answer 2

Authentic Mexican Beans

Answer 3

Authentic Mexican Pinto Bean Recipes

Answer 4

Get a .50 cent bag of pinto beans at the store. Soak them overnite in a pan full of water. Next day, wash them and pick out the rocks. Wash them again. Now fill the pot full of clean water again and cook the beans with a piece of real ham (not lunch meat) with the bone still on it or hamhocks. Add a pinch of salt to the pot. Bring to a boil and turn down to simmer for 2 hours or until the beans are tender.
Now get a .75 cent bag of Spanish rice and put in with the beans in the pot one hour after the beans have been cookin' on the stove. Stir beans and rice every 5 minutes or so, as not to burn them. They will burn easily.
Good food for not so much money, huh!
If you really want to splurge, buy a couple of .50 cent bags of cornbread and follow the directions on the bag. Also, add about a tablespoon of brown sugar and a cup of cheddar cheese to the cornbread mix and stir really good. Place in a hot 350 degree oven for 15 minutes or until brown. Stick a toothpick in the middle and when it's not coming out wet, the cornbreads' done.
Now you've got it goin' girl!
Now the best part!
You'll be known for the best beans/rice and cornbread around these parts!

Answer 5

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Answer 6

CHIPOTLE-BLACK BEAN BURRITOS

3 tablespoons olive oil
1 medium-size red onion, chopped
1 tablespoon chili powder
1 15-ounce can black beans, drained
1/2 cup frozen corn kernels, thawed
1/3 cup plus 3/4 cup purchased chipotle salsa
1 avocado, halved, peeled, pitted, diced
6 tablespoons chopped fresh cilantro

4 10- or 12-inch-diameter flour tortillas
1 cup crumbled queso fresco or feta cheese




Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.

Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.

Makes 4 servings.

Answer 7

I boil my beans (pinto) with salt, garlic and chicken bullion cube, then mash them with little olive oil in the heated skillet, ( I don't use lard) I use quite a bit of juice from the beans when I mash, for my rice, brown it first in oil, and then I blend (in blender one whole tomato, 2 cloves of garlic, salt, 2 vegetable bullion cubes and then fill the blender about half with water), blend until it looks like red water, pour over my browned rice and boil until the water is gone. Good Luck..

Answer 8

This Site Might Help You.

RE:
how do u make authentic mexican beans and rice?
u have any other mexican food recipes please sure them with me

Answer 9

you get one cup of beans with two cups of water and boil them in low heat with a dash of salt for a few hours

the rice is a whole different story... depends on what kind of rice

i usually fry one cup of rice with a tbsp of oil and after is slightly brown
you liquify one cup of water, one cup of tomato sauce, onion, garlic and a whole tomato in the b lender andd add it to the rice with a dash of salt and let it simmer in very low heat until it is ready...
my mom taught me how to do it that way... didnt make me read a cook book.. she had dme watch her do it countless times... hope that helps

Answer 10

Chop up a mexican and stir-fry him/her with rice and beans. Kids are more tender