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Arroz y frijoles in a bowl garnished with onion and cilantro
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Arroz y Frijoles! Inspired by Las Cuatro Milpas

I could not imagine growing up without rice and beans! Pure comfort in one bowl!
Course Side Dish
Cuisine Mexican
Prep Time 6 hours 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 Servings

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.