Not to Be Denied Sides: Restaurant Style Refried Beans & Yellow Rice
Once Upon a Spice
Once Upon a Spice
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Ingredients

  • Refried Beans
  • One 15 1/2-ounce can pinto beans, drained and rinsed
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2/3 to 1 cup chicken or beef broth, homemade or store bought
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh cilantro (optional)
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 teaspoon ground annatto seed–this imparts the lovely yellow color
  • 1 1/2 cups long-grain rice, (preferably not converted)
  • 2 1/2 cups water
  • 2 teaspoons kosher salt
  • 1 bay leaf
  • Heat oil in a medium saucepan, with a tight-fitting lid, over medium-high heat.
  • Add onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes.
  • Add rice and cook, stirring, until toasted, about 2 minutes more.
  • Add water, salt, and bay leaf and bring to a boil.
  • Wrap lid tightly with a kitchen towel. Cover rice, lower the heat to a simmer, cook for 20 minutes.
  • Remove rice from the heat and set aside, covered, for 10 minutes.
  • Remove lid and fluff the rice with a fork.

Instructions

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