Mexican Rice and Refried Beans

Mexican Fried Rice

Texas is HOT..Reminds me of Delhi summer minus sweating..umm I take that back. So what about Texas..apart from population of Texas which  is 26 million, (not including the 14 million cattle)  includes Mexicans in hurdles, and so is Mexican restaurants. I could not do justice to various kinds of Meats served in Restaurants but stuck well to rice and beans with contented smile. Here is the recipe of what I relished most.

Ingredients

• 12 ounces tomatoes, very ripe and cored
• 1 medium white onions
• 3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken/veg broth or 2 chicken bullion
• 1 tablespoon tomato paste ( may omit if using canned tomatoes)
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 limes

Prep Ahead:

1. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve 2 cups. Set aside. If not enough add the differences by using any left over salsa or tomato sauce.
2. Remove  seeds from 2 jalapenos and discard. Mince and set aside.
3. Wash rice in warm water until water runs clear- This step removes the starch from the rice so it will not be sticky.

Directions

5. Heat oil in heavy pan. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
6. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
7. Cover pan and cook  rice until tender, 25 minutes.Stir well after 15 minutes.
8. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
9. If you can't get good fresh tomatoes you are better off using canned tomatoes. You'll love this rice! Money back guarantee.

Refried Beans

Ingredients

• 2 teaspoons oil
• 2 jalapenos, chopped fine
• 2 medium onions, chopped medium
• 4 garlic cloves, minced ( not traditional) (optional)
• 4 (14 ounce) cans black beans ( or red kidney or pink kidney-black has the most flavor) I used Pink kidney beans.
• 1 (12 ounce) cans beer, Substitute with water

Directions

1. In a large pan saute the onions and garlic to just translucent.
2. Add the jalapenos and continue to saute until JUST beginning to brown.
3. Add the beans, 2 cans rinsed and drained.
4. Bring to a boil, reduce heat and simmer, adding beer as needed. Dont let beans dry out. Simmer for an hour. Mash it with potato masher.
5. If there's any remaining beer left drink it. ;-)
6. Don't add salt until dish is done and taste first.
7. Serve with  cubed Guacamole and sour cream.