Mexican Rice with Beans – A Detailed recipe cooking. 
Time: 1 hour. 40 min Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Yellow rice:
- 2 tbsp. long grain rice
- 4 tbsp. water
- 2 cloves of garlic
- 1 tbsp. l turmeric
- 1 tsp salt
- 1 bay leaf
Spicy Black Beans:
- 450 gr dried black beans, selected and soaked on night
- 3 tbsp. l olive oil
- 1/2 medium diced onion
- 1 chopped jalapeno
- 2 cloves of garlic
- 1 bay leaf
Recipes with similar ingredients: long grain rice, black beans preto, jalapenos, bay leaves, turmeric
Recipe preparation:
- Cooking the beans: In a large saucepan, soak the beans on night, so that the water covers the beans by 4 cm. Drain the water. In the same heat olive oil in a saucepan. Add onions, jalapenos, garlic and bay leaf and cook until the vegetables begin to soften, about 5 min Add the beans and pour about 2 cm in water. Bring to boil, reduce heat, cover and simmer for 1 to 1 1/2 hours, or until the beans are soft. Take away the bay leaf and throw it away. Try the beans and salt and pepper to taste.
- Cooking rice: Put all the ingredients in a cauldron, well. mix and bring to a boil over medium heat. Reduce the fire boil, cover and simmer over low heat until rice will not absorb water for about 15 to 20 minutes. Remove from heat and Leave under cover for 5 minutes. Throw garlic and laurel leaf. Serve rice with beans as a side dish to Mexican enchilade.
