Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 can of black beans (15 oz)
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Medium-sized pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a medium-sized pot, bring 2 cups of water to a boil.
3. Add the rice to the boiling water, reduce heat to low, and cover with a lid.
4. Cook the rice for 18-20 minutes, or until the water is absorbed and the rice is tender.
5. While the rice is cooking, heat the olive oil in a skillet over medium heat.
6. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes, or until the onion is translucent.
7. Drain and rinse the black beans, then add them to the skillet with the onion and garlic.
8. Add the ground cumin, salt, and pepper to the skillet and stir to combine.
9. Cook the beans for 5-7 minutes, or until heated through.
10. Once the rice is cooked, fluff it with a fork and add it to the skillet with the beans.
11. Stir the rice and beans together until well combined.
12. Serve the mezcla de arroz con frijoles garnished with fresh cilantro.
Time:
Preparation time: 5 minutes
Cooking time: 25-30 minutes
Temperature:
Cook rice on low heat and beans on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 230
Fat: 4g
Carbohydrates: 42g
Protein: 7g
Sodium: 200mg
Fiber: 6g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Red kidney beans or pinto beans can be used instead of black beans.
- Vegetable oil can be used instead of olive oil.
- Green onions can be used instead of regular onions.
Variations:
- Add diced tomatoes to the skillet with the beans for a fresh flavor.
- Top the mezcla de arroz con frijoles with shredded cheese for a cheesy twist.
- Add cooked ground beef or shredded chicken to the skillet with the beans for a meaty version.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent it from becoming sticky.
- Fluff the rice with a fork after cooking to separate the grains.
- Use a wooden spoon to stir the rice and beans together to prevent the rice from becoming mushy.
- Adjust the seasonings to your taste.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mezcla de arroz con frijoles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the mezcla de arroz con frijoles in a colorful bowl or on a plate with a side of fresh avocado slices.
Garnishes:
Garnish with fresh cilantro, diced tomatoes, or shredded cheese.
Pairings:
This dish pairs well with a side of fresh salad or roasted vegetables.
Suggested side dishes:
- Fresh salad with a vinaigrette dressing
- Roasted vegetables such as broccoli or carrots
- Grilled chicken or steak
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and continue cooking until tender.
- If the rice is too mushy, reduce the cooking time or use less water.
Food safety advice:
- Make sure to rinse the rice and beans before cooking to remove any debris.
- Store any leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Mezcla de arroz con frijoles is a traditional Mexican dish that has been enjoyed for generations. It is a simple and flavorful dish that is often served as a side dish or as a main course.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the cumin and garlic. The black beans add a creamy texture and earthy flavor to the dish.
Serving suggestions:
Serve the mezcla de arroz con frijoles as a side dish with your favorite Mexican-inspired meal or as a main course with a side of fresh salad or roasted vegetables.
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