Refried Beans And Rice Bowl Recipes

REFRIED BEANS AND RICE

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce., Bring to a boil. Reduce heat; add rice. Cover and let stand for 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Sprinkle with cheese and onions if desired.

BEANS AND RICE

Steps:

• Bring the rice and 3 cups water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• Place the ground beef in a large skillet over medium heat, and cook until evenly brown. Drain grease. Mix in onion, refried beans, and green chiles. Stir in water, mustard, soy sauce, Worcestershire sauce, and hot sauce. Season with cumin, seasoned salt, and salt. Reduce heat to low, and cook 25 minutes, stirring often. Serve over rice.

ROSA'S MEXICAN RICE AND SAN ANTONIO REFRIED BEANS

Steps:

• In a large stockpot set over medium heat, heat the oil and sauté the onion and garlic for about 2 minutes; add the rice and cook, stirring frequently, until it is light brown, about 5 minutes. Add the carrots, tomato sauce, and chicken stock. Bring to a boil, decrease the heat to medium-low, and add the frozen peas. Cover and cook until the liquid is absorbed, about 15 minutes. Remove the rice from the heat and let sit for another 10 minutes. Fluff and serve.
• Sort the beans to get rid of any foreign matter; rinse well in a colander; and set aside. In a large stockpot set over medium-high heat, cook the bacon about 10 minutes. Decrease the heat to medium; add the onion, celery, jalapeños, and garlic. Cook until the onion gets soft, about 3 minutes. Add the beans, chicken stock, and salt; bring to a boil. Decrease the heat and simmer, uncovered, until the stock has been mostly absorbed and the beans are tender, about 2 1/2 hours. Spoon the mixture, including the bacon and vegetables, into the jar of a blender (in batches, if necessary) or the work bowl of a food processor fitted with the metal blade and puree until smooth. Pour the vegetable oil into the unwashed stockpot set over medium-high heat. Add the pureed bean mixture to the stockpot and cook, stirring, until the beans are hot and bubbling, about 3 minutes. Serve warm.
• The rice can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, stir in 1/2 cup water and cook in a saucepan over medium heat, stirring frequently, until the rice is thoroughly heated.
• I'm always busy and I'm often behind. When I discover a shortcut, I take it. All of the books advise soaking black beans before cooking, but I have found that this recipe turns out just fine without a soak. While the beans take a little longer to cook, I'm spared the extra steps of soaking, rinsing, and draining. I always take the time to sort and rinse the beans; processing does not always rid them of dirt or tiny stones.
• To make this dish even faster to prepare, substitute 3 (15-ounce) cans black beans for the dried beans and skip the long cooking time. Add the drained and rinsed beans to the sautéed bacon and vegetables, heat thoroughly and puree, then follow the directions as above.

RICE AND BEAN BOWL DINNER

Steps:

• Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
• In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
• In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.