Mexican Rice and Refried Beans

Name: Mexican Rice and Refried Beans
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: For 6–8 people
Cuisine: Mexico
Ingredients: 1 or 2 tomatoes, skinned, chopped and de-seeded; 5 or 6 tbsp olive oil or peanut oil; 5 or 6 tbsp olive oil or peanut oil; Salt and pepper; 1 bay leaf; 155 g/5½ oz/l½ cups cooked short grain rice; Salt and pepper; 2–6 small red or green chillies, or serrano chillies, or dried red chillies, chopped (and de-seeded, if you want them less hot); 2–6 small red or green chillies, or serrano chillies, or dried red chillies, chopped (and de-seeded, if you want them less hot); 2–6 small red or green chillies, or serrano chillies, or dried red chillies, chopped (and de-seeded, if you want them less hot); 2–6 small red or green chillies, or serrano chillies, or dried red chillies, chopped (and de-seeded, if you want them less hot); 6 shallots or 2 large onions, finely chopped; 450 g/1 lb/2 cups pinto beans or red kidney beans; 3 cloves garlic, finely chopped; 6 shallots or 2 large onions, finely chopped; 450 g/1 lb/2 cups pinto beans or red kidney beans

Preparation info

For
6–8
people

Difficulty
Complex
Ready in
2 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This dish will be found on most Tex-Mex menus, though I must admit I have never eaten it in a restaurant. A friend in Mexico City cooked the refried beans for me when I visited her many years ago, and I thought then how well they would go with rice, particularly if the beans and the rice were mixed together.

It is obviously a good vegetarian and vegan dish, but it is also a worthy accompaniment to fish and meat. My friend in Mexico served the refried beans, frijoles refritos,

Ingredients

Americas
Mexico
Main course
Central America
Vegan
Spicy

Ingredients

Method