Arroz y frijoles. Rice and beans were staples in mom’s kitchen. A few years back I was fortunate enough to find myself in San Diego for a work conference. Before leaving San Diego, my sister’s and I heard of this awesome Mexican restaurant Las Cuatro Milpas. We just had to try it! Everything I tried that day was delicious! I don’t know why, but I was most impressed with the simple bowl of rice and beans served to us. Maybe it was the fact that it reminded me of home so much. The countless times mom prepared rice and beans in this same manner and how comforting it was to serve them up in a big bowl with warm tortillas on the side.
We love rice and beans!
My siblings and I would probably all agree that we enjoy rice and beans in any way, shape or form. There was always rice and beans served with most traditional homestyle Mexican dishes. I believe they get a bad rap at most Mexican restaurants because they are not prepared well. It truly is a rare occasion when I find tasty rice and beans at the average Mexican restaurant. That is where many of them fail. If the rice and beans are bland and the salsa taste like canned tomatoes, what hope is there for the main dish? Lol! This is the result of growing up in a Mexican household where mom cooked daily. We were blessed with her dishes and we didn’t even know it at the time.
Otra ves arroz y frijoles?! Si! Rice and beans again? Yes!
As a kid, I would admit that I would tire of the rice and beans sometimes. As an adult cooking my own rice and beans, I truly appreciate them now. Besides chiles rellenos and tamales de puerco, sopa de arroz(Mexican rice), challenged me as a new cook 38 years ago. Cooking rice is what saved me from going insane, being depressed and losing all my will to function when my mom passed away in 2012. It hit me so hard and the cooking really helped me cope. It seems I always find myself writing about mom when it’s close to Mother’s Day. It’s still a hard day for me, but I try to honor her by cooking her dishes during these days.
VIDEO LINK
https://animoto.com/play/bASlosfLj9hPQqhNJrd9bA
Have you attempted preparing your own Mexican style chorizo yet?
I would give anything to enjoy some of my abuelita’s homemade chorizo norteño! I can still see the chorizo hanging from temporary lines put up in her sala(dining room) that was painted pink! The aroma of spices, dried chiles and vinegar was strong. Just thinking about it, makes me hungry! I have created my own version of chorizo norteño if you want to check it out.
When I finally conquered my fear of the pressure cooker!
I spent a whole month in Monterrey, N.L., Mexico with my Godmother, tia Minerva, back in 2011. She was busy cooking every day, taking care of her granddaughter and helping my tio run a business. All from home. Like clockwork, every day she would begin prep for la comida which took place around 3 p.m. Most every day she would pull out her pressure cooker and prepare different meals for her family. I helped her in whatever I could and tried to soak up as much as I could. Her simple salsa de mesa was always present on the table. When I arrived home from that trip, I marched right to the store and bought my first pressure cooker. At first, it scared me to death! Lol! Eventually, I got the hang of it and cooked beans in 31 minutes! Barbacoa in 90 minutes! It was amazing and I still cook with several pressure cookers today. Gracias tia Mine for guiding me and making me feel special. And especially for loving me. I miss you. RIP.
Why not use the molcajete?
I find it therapeutic, that’s why! I am not saying that everyone should go out and purchase a molcajete. It’s not for everyone. I particularly enjoy using it on occasion for grinding spices and preparing salsa. If you are not sure how to cure and season a molcajete, check this out!
There is nothing more delicious than a fresh pot of beans with chorizo and homemade flour tortillas!
Please don’t send the food police after me for the little mess on the side of my bowl! Lol!
Below is the original photo I took when I visited Cuatro Milpas in San Diego. I need to really fill mine to the rim next time!
Arroz y Frijoles! Inspired by Las Cuatro Milpas
Ingredients
Arroz-Rice
- 1 1/2 tbsps avocado oil
- 1 c long grain rice
- Some small sections of onion
- 1 whole serrano it will add flavor without the heat
- 5 oz Roma tomatoes
- 3 small cloves of garlic
- Salt, to taste
- 2 c water warmed warmed at medium heat with 2 tsps tomato/ chicken bouillon
- A few fresh cilantro sprigs
Frijoles-Beans
- 2 tbsps natural rendered pork lard
- 1 c onion diced
- 6-7 oz pork chorizo
- 4 c pinto beans, previously cooked bean recipe links are highlighted in blue
- 4 c bean broth add more broth if you like it soupy
- 2 chipotles in adobo
Instructions
- Arroz-Rice
- In the molcajete, crush the diced tomato with the garlic and 1/2 tsp of coarse salt
- Fry the rice at medium heat with the onion and serrano pepper until toasted lightly. Pour in crushed tomatoes. Cook for 1 minute. Pour in hot broth. Taste for salt when it comes up to a simmer.
- Add cilantro. Cover, reduce heat to low and cook for 15-20 minutes. All stove tops and pans will cook at different times. Once broth has evaporated, remove from the heat and let stand for 10 minutes. Fluff and remove cilantro and onion if desired.
- Frijoles-Beans
- Sauté the onion in the preheated lard at medium heat for 3-4 minutes. Add the chorizo and cook for 7-8 minutes. Add the beans with broth. Add the chipotles in adobo. Stir well. Taste for salt. Reduce heat, cover and continue cooking for 10 minutes.
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I’m confused, are the beans from a can or cooked in a pressure cooker or soaked and cooked in a pot? Four cups of dry beans or cooked beans? If they cook in a pressure cooker in 31 minutes, how much beans and how much water? Are they Pinto beans? I love beans and nowadays I usually cook mayocoba beans (also known as Peruano or Canary beans) because they’re flavorful, cook quickly, and are silky smooth with a softer skin than Pinto. Nothing better than a bean tostada!
This recipe assumes you already have beans cooked from scratch or canned. Check out her frijoles recipe if you would like to try scratch method. It’s much more flavorful, in my opinion.
Yes it does Tony. I neglected to include the link for the frijoles. I thought about it afterwards. Going in to add it now. Thank you! Sorry for the confusion
Food for my Mexican Soul ! I too lost my Mom a few years ago and do I miss her cooking & recipes, oh yes. So the homemade chorizo, rice & beans just made my mouth water. So many good memories, the best recipes, but I did not know it at the time, just remember the warm homemade flour & corn tortillas filled with her yummy goodness. All my little blued-eye, blonde friends loved to eat at my house. I have to go now before I start to cry. Thanks for these wonderful recipes, sometimes the plain ones are the best. Fan & Follower
Thank you Boo. It’s hard not to get nostalgic when it comes to dishes that remind us of home. The best!
Everything on this page makes my heart happy! I just need to give myself more time to create this magic in my kitchen. Thanks for the inspiration ❤️
Thank you Mark!
God bless all our Mothers, Grandmothers, Aunts, Uncles & anyone else that exposed us to the joys of cooking & life…..we are truly blessed to have been fortunate enough to have had those exceptional people in our lives…..& I feel the same good fortune to have found your recipes that have allowed me to enjoy Mexican food that, in my opinion, I would not otherwise have enjoyed. Thank you.
Thank you so much Robert! I appreciate you as well!
I’m allergic to avocados. Can I use olive oil instead?
of course!
I made this today and it turned out really delicious. The chipotle and chorizo gave the beans great flavor. I made mine a little on the runny side and I’m happy with how it turned out. I will for sure make this again. Thank you for sharing this recipe.
So happy you enjoyed it Beau! I feel the beans could have used a little more broth too. That’s how I remembered it from the restaurant. Thanks for taking the time to write!