I made the best rice and beans tonight. Oh gosh, best rice and beans EVER.
The beans were ones that I had cooked in the crock pot. Simple enough recipe: 2 cups of dried beans, 4 cups of water, 1 tsp salt, and 2 tsp black pepper. Cook on high for 8 hours and you have perfect beans.
Then I smashed about a cup and a half of beans in the blender on pulse until they looked like good refried beans. Then I sauteed garlic and onions in butter, then dumped in the beans and cooked them on low until they reduced quite a bit. SO GOOD.
The Mexican rice started out as Pioneer Woman's recipe. But I modified it because I had different ingredients. It was GOOD.
1 Tbsp butter/margarine
1 clove garlic, diced
Small handful of chopped onion (I don't like onion much, but it has good flavor once the crunch is cooked out of it)
1 cup white rice
1 can tomato sauce
1 can diced green chilies
1/2 tsp cumin
2 cups hot water with 2 tsp chicken bouillon dissolved in it
Saute the garlic and onion in butter. Once the onions have turned clear, pour in the rice and brown it. Mix in tomato sauce, green chilies and chicken bouillon water. Bring to a boil. Cover, turn heat to low for 10-15 minutes. Keep an eye on it, because it may have sauce on top still bubbling, yet be completely dry on bottom.
I omitted the salt that the original recipe called for because the bouillon is plenty salty on its own. It came out perfect.
Oh man. I ate and ate and ate this stuff, and so did Ryan and the kids. They wrapped theirs in corn tortillas. I ate mine plain. It was that good.