How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rosas Mexican Rice and San Antonio Refried Beans?

You need 21 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1 medium yellow onion, cut in medium dice, 2 tablespoons minced garlic (about 6 cloves), 4 cups long-grain rice, and more.

Is Rosas Mexican Rice and San Antonio Refried Beans suitable as meat & poultry?

Yes, Rosas Mexican Rice and San Antonio Refried Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Rosas Mexican Rice and San Antonio Refried Beans?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosas Mexican Rice and San Antonio Refried Beans Recipe

Name: Rosas Mexican Rice and San Antonio Refried Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 1 medium yellow onion, cut in medium dice; 2 tablespoons minced garlic (about 6 cloves); 4 cups long-grain rice; 3 medium carrots, diced; 1 (14-ounce) can plain tomato sauce; 7 cups chicken stock; 2 cups frozen green peas; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; Kosher salt; (Serves 8 to 10); 1 pound dried black beans; 8 slices applewood-smoked bacon, chopped; 1 large yellow onion, chopped; 1 stalk celery, chopped; 2 jalapeno chiles, stemmed, seeded, and chopped; 2 tablespoons minced garlic (about 6 cloves); 6 cups chicken stock or water; 1 tablespoon kosher salt; 3 tablespoons vegetable oil

Rosas Mexican Rice and San Antonio Refried Beans

Eats Now Editorial Team · 2965 kcal · Meat & Poultry

1
In a large stockpot set over medium heat, heat the oil and saute the onion and garlic for about 2 minutes; add the rice and cook, stirring frequently, until it is light brown, about 5 minutes.
2
Add the carrots, tomato sauce, and chicken stock.
3
Bring to a boil, decrease the heat to medium-low, and add the frozen peas.
4
Cover and cook until the liquid is absorbed, about 15 minutes.
5
Remove the rice from the heat and let sit for another 10 minutes.
6
Fluff and serve.
7
Sort the beans to get rid of any foreign matter; rinse well in a colander; and set aside.
8
In a large stockpot set over medium-high heat, cook the bacon about 10 minutes.
9
Decrease the heat to medium; add the onion, celery, jalapenos, and garlic.
10
Cook until the onion gets soft, about 3 minutes.
11
Add the beans, chicken stock, and salt; bring to a boil.
12
Decrease the heat and simmer, uncovered, until the stock has been mostly absorbed and the beans are tender, about 2 1/2 hours.
13
Spoon the mixture, including the bacon and vegetables, into the jar of a blender (in batches, if necessary) or the work bowl of a food processor fitted with the metal blade and puree until smooth.
14
Pour the vegetable oil into the unwashed stockpot set over medium-high heat.
15
Add the pureed bean mixture to the stockpot and cook, stirring, until the beans are hot and bubbling, about 3 minutes.
16
Serve warm.
17
The rice can be made up to 1 day in advance, cooled, covered, and refrigerated.
18
To reheat, stir in 1/2 cup water and cook in a saucepan over medium heat, stirring frequently, until the rice is thoroughly heated.
19
Im always busy and Im often behind.
20
When I discover a shortcut, I take it.
21
All of the books advise soaking black beans before cooking, but I have found that this recipe turns out just fine without a soak.
22
While the beans take a little longer to cook, Im spared the extra steps of soaking, rinsing, and draining.
23
I always take the time to sort and rinse the beans; processing does not always rid them of dirt or tiny stones.
24
To make this dish even faster to prepare, substitute 3 (15-ounce) cans black beans for the dried beans and skip the long cooking time.
25
Add the drained and rinsed beans to the sauteed bacon and vegetables, heat thoroughly and puree, then follow the directions as above.

Rosas Mexican Rice and San Antonio Refried Beans

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