Tuesday, August 5, 2008

Rice & Beans

(ignore the date; it's wrong)
I tried out Paula's chicken chalupas, the casserole version, and it was delicious! Since she's already posted that recipe (HIGHLY RECOMMENDED), I figured I could post the recipe for my rice and Eli's beans. Be cautious with this! I've never had a recipe for the rice (neither has my mom) and Eli hasn't had a recipe for his beans , so we've tried our best!


2 TBSP oil (about)
1/2 onion, diced
1 good-sized garlic clove
2 c. long-grain, enriched, extra fancy white rice
8 oz. can tomato sauce
4 c. water
1 TBSP chicken bouillon powder
season w/ salt (cup your hand and fill the bottom of your palm)

Heat oil in pan. Add diced onion and garlic clove. Sautee until onion is clear and garlic is fragrant. Add rice. Sautee, but do not burn! Add tomato sauce. Stir until mixed well with rice. Add water. Bring everything to a boil while adding chicken bouillon and salt. When it comes to a boil, cover and turn heat to low. Cook about 20 minutes or until liquid has evaporated. There should be holes in the rice. Makes about 4-6 servings.

Eli's Refried Beans

3 cans pinto beans with bacon, partially drained
about 1/2 stick of butter, softened
about 1/3 c. milk
season salt (we like Lawry's big red bottle)

Open cans of beans. Drain part of the juice from each can. Add beans to a pot on stove over med-hi heat. Add butter and milk. Everything should look kind of soupy. Be generous with the season salt and pepper. After everything has heated up a bit, taste it to see if there's enough salt and pepper. Heat through (about 5-10 min)

Take soupy, bean mess and add to a blender. Blend. Or you can use a bean masher (aka a potato smasher) and mash the beans by hand. If your beans are a little too liquidy, let it sit on the stove for a few minutes. It should thicken up. Serve with rice!

3 cans makes enough for about 6 people.

If you make too much of either, they make really great leftovers. You can make quick nachos with them or a bean and rice burrito. They're really good with sunny-side up eggs and a slice of avocado for breakfast. The beans are a little healthier because we actually don't re-fry them in oil. I hope everything turns out well for you!

1 comment:

Jennie said...

Oh man! I've wanted your recipe for rice and beans ever since freshman year! Eli's recipe for beans must be good if you switched to his instead of yours. :) I'm excited!