Arroz Y Frijoles (Rice and Beans)

Arroz y Frijoles (Rice and Beans) are two of the main sides that you will need to have handy for most of the mexican dishes you will make. These two sides dishes go great with almost (mostly) everything. These are two BFF’s that will complete your main dish perfectly. Lets be honest, we all love rice and beans.

Here I’ll share both of these recipes so that you can have them handy when ever you might need them.

Frijoles de la olla

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You will need:

  1. Frijoles Pintos
  2. Salt
  3. water

And a pot to boil the beans.

Make sure you clean the pinto beans. Add water to the pot and bring to a boil. Once the water comes to a boil add the beans (this is the part where I don’t use measurements, just eyeball it to where you have enough water to the beans) let’s just say that for about half a liter of water you will use 2 cups of beans and tablespoon of salt. keep boiling for about 45 minutes or until the beans become soft.

 Arroz Mexicano

I think this is the only dish that I must use measurements but only to the water and rice. The tomato, the onion, garlic and seasoning salt I add as per my preference and I assure you that it’s not complicated and you will do the same as soon as you realize how much of each item you really like.

You will need:

  1.  2 cups Jasmine rice      4.  1 garlic clove
  2.  2 Roma tomatoes          5.  1 corn on the cob
  3. 1/2 of a white onion      6.  1 TBS of Knorr Suiza

You will also need, about a tbs of oil, a pan with a top and a cheese grater.

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Slice the corn off the cob with a knife from edge to edge. It doesn’t have to be perfect and I assure you that it will cook once you are done cooking the rice. If you don’t have fresh corn on the cob you can use canned sweet corn. It will work just the same. That’s what I’ll be using for this recipe.

Now set aside and grate the tomatoes, onion, and garlic. Did I just say “Grate”? yes! this is a trick that one of my sisters showed me and I haven’t stopped using it since. Now set aside and get the pan heating with the oil over medium-high heat.

 

 

Fry the rice until you start seeing a light brown color to it, almost crispy but not burnt.

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Add everything that you have set aside and fry for about one minute.

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This is where the measurements come in handy. Rule of thumb is 1 cup rice 2 cups water. so here we add 2 cups of water, stir and let boil.

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Then add the Knorr, here you will add the seasoning to your taste. Make sure to give it a taste because you will add a little at a time.

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Once you have acquired the desired taste cover and turn heat to simmer and put your timer for 18 minutes. One very important thing DO NOT OPEN THE LID. No peeking. Let the time go by completely without uncovering it.

 

Once the timer is up, open and fluff with a fork. Perfect all the time!

 

 

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