Mexican Rice and Beans

Mmm. I made this for my family's 'Valentine's dinner' this weekend. I also picked up a bag of shredded cheese to go on top, but we didn't even end up using it- it was great without. We have slowly been trying out some new rice and bean recipes to add to our repertoire before next month - there are a lot of delicious recipes out there and I'm sure we will continue eating them beyond March.

3/4 cup white rice [I used brown]

T vegetable oil

T salt [I'd use a bit less...maybe 1/3-1/2]

T garlic powder [I used 2 cloves, minced instead]

One medium tomato

One can of vegetable broth

Half of one medium size onion

Heat vegetable oil in cooking pan over hi/med heat. Once hot, pour in the rice and brown it evenly. Put the sliced tomato, sliced onion, tablespoon of salt, and tablespoon of garlic into a blender and blend at medium speed for a couple of minutes.

Once the rice is browned evenly, pour in the tomato sauce and stir it unit all the rice is immersed. Once ready, pour in the can of vegetable broth and then fill the can 1/2 full of water and pour it into the pan as well.

Important: Do not stir the vegetable broth or water into the pan. Bring it to a boil and reduce the heat to low and cover it. Keep an eye on it, but do not stir. Once all the liquid is gone, turn off the heat and let it stand covered for at least ten minutes before serving.

Borracho Beans

Cooked pinto beans

1 large tomato [I used 1 can of diced tomatoes]

1 medium sweet onion

3 Serrano peppers (I used 2, depending on how hot you want it, use up to 6)

1 stalk of cilantro (I forgot this and it was still delicious)

Chop up the onion, tomato, and chilies into small pieces and add all three into the already cooked pinto beans and raise the temperature on the burner to medium heat and allow to boil for about 45 minutes, stirring often.

Afterwards lower the heat to a low setting (simmer) and add the chopped up cilantro. After about 15 minutes, it is ready to serve.

Recipes courtesy of Richard Tamez via veganmexicanfood.com