cinco de mayo menu

[Guest guest]

May 5th menu: Serve with a " chopped " salad dressed with cilantro-lime,

quesadilla with green chiles, asparagus spears with fresh salsa and frozen

yogurt with honey, lime and pistachios.

 

xposted to eat-lf

 

* Exported from MasterCook Buster *

 

South Of The Border Beans And Rice

 

Recipe By : Quick & Light 1999 Spring

Serving Size : 12 Preparation Time :0:00

Categories : 2Send Mexican

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***BEANS***

2 cups dried pinto beans

1/2 medium onion -- chopped

2 bay leaves

8 cops cold water

salt

1 teaspoon canola oil

3 cloves garlic -- chopped

***RICE***

1 small onion -- chopped

1 jalapeno pepper -- seeded and minced

2 medium tomatoes -- peeled and seeded

2 cloves garlic

2 cups long-grain white rice

1 teaspoon vegetable oil

4 cups low-sodium broth

1 cup fresh or frozen peas

1 tablespoon chopped fresh cilantro

 

Remove any stones from the beans and rinse them thoroughly. Soak them

overnight. Put the beans into a large pot with the onion, bay leaves, and

water. Bring the water to a simmer and cook 1+1/2 to 3 hours until the

beans are tender, adding water to the pot as needed. Season to taste with

salt and cook until the beans are very soft. Remove the pot from the heat

and discard the bay leaves. Strain off any remaining liquid and set aside.

 

In a medium, non-stick skillet, warm the oil over medium heat. Add the

garlic and cook until fragrant, about a minute. Add 1/2 cup of the cooked

beans to the skillet and mash them with a wooden spoon. Gradually stir in

some liquid from the bean pot and cook until it is a thick paste. Stir the

bean garlic mixture back into the pot and simmer for 4 to 5 minutes. Set

aside.

 

For the rice, puree in a food processor or blender onion, jalapeno,

tomatoes and garlic. In a medium nonstick saucepan warm the oil over

moderate heat. Add the rice and stir until it has a light golden

color. Stir in the vegetable puree and cook until the moisture has been

absorbed. Pour in the broth and season it lightly with salt. Stir in the

peas and bring the liquid to a simmer. Reduce the heat to very low, and

cover. Cook until the rice is tender and the broth is absorbed, about 20

minutes.

 

Sprinkle cilantro over the top of the rice and serve topped with the

beans. Each of the 12 servings contains 270 calories and 3 grams of fat (10%)

 

Recipe from the American Institute for Cancer Research

 

 

Notes: " Rice and beans together make a great side dish to any Mexican meal.

Both red beans and pinto beans work well. Add vegetables such as red and

green peppers, onions, tomatoes, jalapeno peppers, garlic and green

peas-whatever your family likes. "

 

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* Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html

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