Thursday, October 6, 2011

Mr. Hawthorne Makes Mexican Rice And Beans.

On our trip across the country last year, Mr. Hawthorne and I went to Los Barrios in San Antonio, home of the puffy taco. Los Barrios was one of my favorite restaurants. We ended up buying Diana Barrios Trevino's cookbook and lately, Mr. Hawthorne has been using it regularly. He likes it because it's simple and easy to use. Limited number of ingredients and simple instructions.
Today, it's refried beans and Mexican rice.
Mr. Hawthorne first soaked the pinto beans overnight.
The next morning, he rinsed, then cooked the beans. About 60 minutes, or until tender.
2 cups cooked pinto beans, mashed with a potato masher.
The directions in the cookbook said to heat a tablespoon of lard over medium-high heat, then add the beans and cook, stirring constantly, for 6-8 minutes.
Now, these refried beans I can eat. They have texture. Don't like the pourable refried beans I'm usually served. No can eat.
Next, Mr. Hawthorne made the Mexican Rice from Los Barrios.
He combined 3 tomatoes and 1 garlic clove in his Blue Ninja.
He added in a short tablespoon of chicken base and ...
... 1 teaspoon salt.
Process.
Add one cup of water and ...
... process.
Set aside.
For the rice, Mr. Hawthorne heated about 1/2 cup vegetable oil over medium heat.
Then he added in 1 1/2 cups of rice and ...
... cooked, stirring, until the rice began to brown, about 2-3 minutes.
Mr. Hawthorne chopped half a green pepper and 1/2 onion.
And added the pepper and onion to the browned rice.
Next, he cooked the pepper and onion for about 2-3 minutes until tender. Drain off excess oil.
Add in the tomato mixture and cook 2-3 minutes.
Add two cups hot water, stirring well, then cover, reduce heat, and simmer for 10 minutes. Reduce heat to low and cook until rice is tender and all liquid absorbed, 5-10 minutes more.
Now that you have the basics - refried beans and Mexican rice - you can use these in a number of ways. Bean and cheese tacos, enchiladas, nachos. Stay tuned for Mr. Hawthorne's Moreover Beans and Rice. (Remember, the Hawthornes don't do leftovers. We do Moreovers.)

2 comments:

notmuchofacook said...

I make Spanish Rice sort of that way, except I use Rotel rather than fresh tomatoes. I will have to try the fresh tomatoes way. Mr. Hawthorne's rice looks very tempting. I notice he doesn't peel or seed his tomatoes. Are you OK with that? (I never peel them, and I occasionally seed them).

Rosie Hawthorne said...

Re: "I notice he doesn't peel or seed his tomatoes. Are you OK with that?"


NMOAC, Sometimes I just have to avert my eyes.

And stay tuned for what he does for the Moreover Rice.

And Ticky? Points for the reference.