How To Make The Perfect Spanish RICE AND BEANS
Rich and flavorful Spanish rice and beans, the perfect weeknight dinner for vegetarians & vegans alike. Also, a tasty side dish for meat-eaters or pescetarians! Easy to make in one pot, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, and a great source of complete proteins. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 tbsp oil use veggie broth if you avoid oil
1 medium onion diced
1 medium red bell pepper chopped
3-4 garlic cloves minced
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp smoked paprika
Pinch of red pepper flakes
Salt & black pepper to taste
1 1/2 cups (300 g) white rice uncooked
1 1/4 cups (300 ml) vegetable broth or more, depending on rice variety
1 1/4 cups (300 g) salsa
One 15 oz can (270 g) kidney beans drained and rinsed
1/2 cup (65 g) green olives halved (optional)
Fresh herbs to garnish, e.g. cilantro or parsley
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Mexican Rice Recipe | Mexican Rice- 2 ways | Quick Rice Recipe | मेक्सिकन राइस | Chef Sanjyot Keer
Full Written Recipe for Mexican Rice
I’ll be making two different ways to make the Mexican rice; you can choose any method as per your convenience.
1st method: absorption method
Ingredients:
• Oil 1 tbsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Onions 1/2 cup (chopped)
• Tomato puree 1/2 cup
• Salt to taste
• Powdered spices:
1. Lal mirch (red chilli) powder tsp
2. Dhaniya (coriander) powder 1 tsp
3. Jeera (cumin) powder 1 tsp
4. Oregano 2 tsp
5. Red chilli flakes 2 tsp
• Ketchup 1 tbsp
• Soaked rice 1 cup
• Sweet corn 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Green bell pepper/capsicum 1/3rd cup
• Red bell pepper 1/3rd cup
• Fresh jalapeno/pakode wali mirchi 1/4th cup
• Cooked red rajma beans 1/2 cup
• Vegetable stock/hot water 2 cups
• Fresh coriander 1 tbsp (chopped)
Method:
• Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high, add garlic and cook for a minute on high flame.
• Further add onions, stir & cook until the onions are light golden brown in colour.
• Further add tomato puree & salt, stir & cook for a minute, further low down the flame and add the powdered spices & tomato ketchup, stir & cook for 3-4 minutes on high flame.
• Further add soaked rice, veggies & cooked rajma beans, gently stir & cook for a minute.
• Now, add the vegetable stock & stir gently, taste the stock & adjust the seasoning accordingly.
• Lower the flame, cover & cook on low flame until the rice is cooked, make sure to check after 5 minutes & give it a gentle stir or else it may stick to the pan. The rice may take about 10-12 minutes to cook.
• Once cooked dd soe fresh coriander leaves and switch off the flame, cover and let it rest for around 5 minutes, after resting, use a fork and fluff up the rice.
• Your Mexican rice is ready, serve hot by topping it up with some processed cheese, crushed nacho chips and some salsa on side.
2nd method: tossing method
Ingredients:
• Oil 1 tbsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Onions 1/3rd cup (chopped)
• Tomato puree 1/3rd cup
• Salt to taste
• Powdered spices:
6. Lal mirch (red chilli) powder tsp
7. Dhaniya (coriander) powder 1 tsp
8. Jeera (cumin) powder 1 tsp
9. Oregano 2 tsp
10. Red chilli flakes 2 tsp
• Ketchup 1 tbsp
• Cooked red rajma beans ½ cup
• Sweet corn 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Green bell pepper/capsicum 1/3rd cup
• Red bell pepper 1/3rd cup
• Fresh jalapeno/pakode wali mirchi 1/4th cup
• Black pepper powder a pinch
• Boiled rice 3 cups
• Fresh coriander 1 tbsp (chopped)
Method:
• Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high heat, add garlic and cook for a minute on high flame.
• Further add onions, stir & cook until the onions are light golden brown in colour.
• Further add tomato puree & salt, stir & cook for a minute, further low down the flame and add the powdered spices & tomato ketchup, stir & cook well on high flame.
• Further add cooked rajma beans, veggies & black pepper powder, gently stir & cook for a minute. Add a splash of water if the mixture turns too dry, cook for 2-3 minutes on high flame.
• Now, add the boiled rice, stir gently while mixing well.
• Finish by adding some freshly chopped coriander leaves and mix well.
• Your Mexican rice is ready, serve hot by topping it up with some processed cheese, crushed nacho chips and some salsa on side.
Salsa
Ingredients:
• Onions - 2 medium sized (diced)
• Tomatoes - 3 medium sized (diced)
• Fresh jalapenos/pakode wali mirchi - 2-3 nos. (chopped)
• Tomato ketchup - 2 tbsp
• Handful of fresh coriander (roughly torn)
• Lemon juice - 1 no.
• Salt to taste
Method:
• Use a food processor and all the ingredients in it, use pulse mode to break down the tomatoes while keeping it little chunky, your salsa is ready, keep it refrigerated until you use it.
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Charro Beans Recipe - Mexican Restaurant Style ???? #bbq #grill #texas #recipe #mexicanfood #beans
Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
The easiest way to make Spanish rice and beans! #shorts
Spanish rice and beans is a quick and easy vegetarian, vegan, and gluten-free weeknight dinner. Serve as a side dish, vegan main dish, or top with baked chicken or shrimp for a little extra protein. It’s ready in just 30-minutes and made with pantry staples like rice, kidney beans, and olives.
FULL RECIPE ????
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 2 tablespoons extra virgin olive oil
???? 1 large yellow onion, finely chopped
???? 1 green bell pepper, cored and chopped
???? Kosher salt
???? 2 garlic cloves, minced
???? 1 teaspoon smoked or sweet paprika
???? 1 teaspoon ground cumin
???? ½ teaspoon red pepper flakes, optional
???? 2 cups basmati rice or similar long grain rice, rinsed very well
???? 2 (15-ounce) cans kidney beans, drained and rinsed
???? 1 (15-ounce) can diced fire roasted tomatoes
???? 2 tablespoons tomato paste
???? 2 ½ cups vegetable broth
???? ⅓ cup sliced green olives, optional, for garnish
???? ¼ cup chopped fresh cilantro or parsley, optional, for garnish
#spanishrice #riceandbeans #vegetarianrecipes
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