Time: 1 hour 40 min.
Complexity: easily
Servings: 8

Mexican Rice and Beans - A Detailed Recipe.

Ingredients:

Yellow rice:

• 2 cups long grain rice
• 4 tbsp of water
• 2 cloves of garlic
• 1 tbsp turmeric
• 1 teaspoon of salt
• 1 bay leaf

Spicy Black Beans:

• 450 g dried black beans, sorted and soaked overnight
• 3 tbsp. l. olive oil
• 1/2 medium onion, diced
• 1 jalapeño pepper, chopped
• 2 cloves of garlic
• 1 bay leaf

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

long-grain rice, black beans, jalapeno pepper, bay leaf, turmeric

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Preparation:

Step 1
• Cooking beans: In a large saucepan, soak the beans overnight, making sure the water covers the beans by 4 cm. Drain.
  
  Heat the olive oil in the same pan. Add the onion, jalapeño, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with about 2 cm of water. Bring to a boil, reduce heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper to taste.
Step 2
• Cooking ricePlace all ingredients in a large saucepan, mix well, and bring to a boil over medium heat. Reduce heat to a simmer, cover, and cook over low heat until the rice absorbs the water, about 15 to 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf.
  
  Serve rice and beans as a side dish with Mexican food. enchiladas.

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