Rio Grande Rice And Beans Recipes

MY MOM'S FAVORITE RICE AND BEANS

Steps:

• Clean and rinse dried kidney beans, removing any debris.
• Soak in 4 quarts warm water for at least 8 hours before cooking.
• Reserve 11 cups of the water for cooking, and discard the rest. Rinse and drain beans, and set aside.
• Add the onion, bell pepper, tomato, garlic, and 1 tablespoon vegetable oil to a medium-sized saute pan, and place over medium heat. Saute for 4 minutes, stirring constantly.
• Add 1 cup reserved water, bouillon cube, smoked paprika, ground cumin, and black pepper.
• Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes.
• In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water.
• Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes. Allow pressure to release naturally.
• Meanwhile, coat a large, heavy pot with remaining vegetable oil and place over medium heat. Add rice and salt.
• Saute rice for 2 minutes until slightly toasted, then add 4 cups water and mix well. When water starts to gently boil, cover and reduce heat to medium-low. Cook for 20 minutes.
• Uncover rice and fluff thoroughly with a fork.
• Fold rice and beans together in the pot or in a large bowl, using a rubber spatula.
• Sprinkle cilantro on top and serve.

RIO GRANDE ESPECIAL

Steps:

• Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
• Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

MEXICAN RICE AND BEANS

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.

CAFE RIO STYLE BLACK BEANS

Steps:

• In a non stick pan, cook garlic, cumin and olive oil over medium heat until fragrance is released, about one minute. Be careful not to burn garlic.
• Add beans, cook down for about 5 minutes until some of the liquid from the beans is absorbed and evaporated.
• Add can of tomato juice and seasoning to taste.
• Stir in chopped cilantro when ready to serve.
• Place oil in large pot.
• Add garlic and cumin, cook over medium heat until fragrance is released, about one to two minutes.
• Add black beans and tomato juice and salt to taste. Cook until mixture is heated through on medium heat.
• When mixture has cooked 20- 30 minutes, turn off heat and add chopped cilantro.
• Cool and store in refrigerator until ready to serve.
• When ready to serve, heat slowly on medium heat, stirring gently to avoid burning beans at bottom of pan. Add more tomato juice if needed.
• This may be made and stored up to five days before serving.

RIO GRANDE BLACK BEANS & ZUCCHINI

Steps:

• Saute onions & bell peppers in oil until tender.
• Add Rotel tomatoes, mix well and cook for about 5 minutes.
• Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
• Top with shredded cheddar or monterrey jack cheese if desired.

RIO GRANDE RICE AND BEANS

Steps:

• Heat broth to boiling in 2-quart saucepan. Stir in rice and pepper; remove from heat. Cover and let steam about 5 minutes or until liquid is absorbed.
• Fluff rice with fork. Stir in beans and 1/3 cup onions.
• Mix avocado and lime juice; gently fold into rice. Sprinkle with 2 tablespoons onion.

RIO GRANDE CHICKEN

Steps:

• Gril marinated chicken and slice.
• cook rice and beans.
• in a serving bowl.
• add:.
• rice.
• black beans.
• romaine.
• onions.
• chipotle peppers.
• sliced chicken.
• mexican cheese.
• sour cream.
• sliced avocados.
• cilantro.
• top with salsa fresco.
• serve with: lime wedges.