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Spanish Rice with Refried Beans Recipe
Spanish Rice And Refried Beans Great Side Dishes For Any Mexican Entree!
The Spanish rice is made by adding sofritto to converted white rice and the refried beans are canned refried beans with beacon and cheese (optional for Vegans or Vegetarins).
INGREDIENTS Spanish Rice
11/2 cups of converted Uncle Ben's rice
1 medium onion diced
2 table spoons extra virgin olive oil
1/4 teaspoon pepper
1/2 tablespoon minced garlic
20 medium black olives sliced
1 tablespoon capers
3 tablespoons salsa
1/2 tablespoon chili powder
2 Sazon Goya flavor packs ( con culantro y achiote) available in nearly all international food isles even Wal-marts.
Ingredients Refried Beans
1- 16 ounce can of La Preferida refried beans with spicy chipotle ( I highly recommend this brand but it is spicy so substitute another can of refried beans if you don't handle spicy well it can be found at Publix and some Ingles Super markets)
1/4 cup of shredded Monterey jack & Cheddar Blend
3 pieces of precooked beacon ( optional )
Directions Spanish Rice
Sautee 1 medium onion in 2 tablespoons of extra virgin olive oil. When the onions become transparent add 1/2 tablespoon minced garlic, one tablespoon capers, and three tablespoons salsa. Add 1/2 tablespoon chili powder, 1/4 teaspoon pepper and one Sazon Goya ( con culantro y achiote) flavor pack and cook until salsa is slightly dark. Add this mixture to a pot of three cups of boiling water(with 1 Sazon flavor pack in it) that has been turned to simmer with 11/2 cups of rice added to it. Level the rice and add above mixture, put a lid on the pot and let it simmer on low heat for 20 minutes. After 20 minutes turn the heat off, hold the lid on and drain off any extra water allow it to sit an additional 5 minutes, before serving.
Directions Refried Beans
Add the beans into a dish and cover with 1/4 cups grated Monterey Jack & Cheddar Blend, add three pieces of precooked beacon(optional ) on top and bake in a preheated oven for 15-20 minutes or until cheese is well melted.
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