Guest guest Posted January 17, 2008 Report Share Posted January 17, 2008 In a message dated 1/17/2008 7:55:22 P.M. Eastern Standard Time, thelilacflower writes: <<<Yes, I do that too. I drain and rinse off a can of black beans or chili beans and toss in at the end. You will find a bunch of great recipes in our files he will love and you will too. Donna>>> I use a lot of refried beans (I use pinto beans for these) with my Mexican food, but don't like the canned ones (always too salty, and hard to find vegetarian ones without lard), so I just do a bag of them in the crockpot, and mash them when they turn to mush, and then package them in meal-sized portions, which for just me is little one-cup Rubbermaid containers, and put them in the freezer. That way I cook once, and have enough for several meals. And I can season them when I'm ready to use them, depending on what recipe they're going into, or whether they are a side dish. They go great with the Spanish rice, and also can be used to fill burritos or make tostadas (like flat tacos). I love Mexican food! And Italian food. And Chinese food... and... oh, oh... fortunately, I'm full still from dinner. Love & Light, Barbara BarbaraJean1732 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2008 Report Share Posted January 17, 2008 Yes, I do that too. I drain and rinse off a can of black beans or chili beans and toss in at the end. You will find a bunch of great recipes in our files he will love and you will too. Donna , " Zelda " <zel29 wrote: > > Thank you so much to Donnalilacflower and " recetta " for the instructions on how to make Spanish Rice/Mexican Rice. > I used a combination of your two recipes and made a big pan of this for dinner. My vegan Son-in-law ate half the pan - wants me to add beans to it next time. He LOVED it! Thanks so much. I find cooking for a vegan a challenge; but since finding this group I am learning you just have to find out the tricks. > > Thanks to everyone for all the great recipes and ideas > > Zelda > - > Donnalilacflower > GROUP > Wednesday, January 16, 2008 2:42 PM > " Mexican Rice " att: Zelda > > > Try this Zelda, you will love it. > I make this all the time, it's a must for potlucks and > family gatherings. > > " Mexican Rice " > > 1 cup long grain white rice (I use basmati) > 1/2 large onion chopped, not minced > 1/2 cup salsa (I use my own or a medium or hot > strength chunky in a jar, don't use picante or taco > sauce) > 1 3/4 cups boiling water or veggie broth or 1 > veg.bouillon cube along with the water > dash of salt (optional) > > Saute the rice and onion in 2 tblspns. of olive oil > until the onions are just tender but still firm. Keep > stirring so the rice doesn't burn. Add salsa and > water or broth and stir, bring to a rapid boil, stir > again and cover. Turn the heat to a low simmer for > 15 mins. Fluff with fork. > > *** Note - There are several things you can do at > this point. Toss a 1/3 cup of green onion tops in > along with some sliced olives and a handful of thawed > corn. You can also toss 1/4 cup of chopped cilantro > in. I like to toss thawed peas in it now and then. > > You can prepare the rice with green salsa verde > instead and it will be a Mexican Green Rice. > > This rice is wonderful as a side dish, an enchilada > stuffing with beans and cheese if you like, on top of > a tostada, you can stuff bell peppers or tomatoes or > onions and bake. > > It makes a nice dinner with Crumbles on top and melted cheese. > > Picture yourself in a boat on a river, > With tangerine trees and marmalade skies > Somebody calls you, you answer quite slowly, > A girl with kaleidoscope eyes. > Source- Lucy in the Sky with Diamonds - The Beatles > > ________ > Be a better friend, newshound, and > know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2008 Report Share Posted January 17, 2008 Thanks. The SIL is going to love to hear this. Black beans in it next time. - Donna Thursday, January 17, 2008 4:55 PM Re: My attempt at Mexican Rice Yes, I do that too. I drain and rinse off a can of black beans or chili beans and toss in at the end. You will find a bunch of great recipes in our files he will love and you will too. Donna , " Zelda " <zel29 wrote: > > Thank you so much to Donnalilacflower and " recetta " for the instructions on how to make Spanish Rice/Mexican Rice. > I used a combination of your two recipes and made a big pan of this for dinner. My vegan Son-in-law ate half the pan - wants me to add beans to it next time. He LOVED it! Thanks so much. I find cooking for a vegan a challenge; but since finding this group I am learning you just have to find out the tricks. > > Thanks to everyone for all the great recipes and ideas > > Zelda > - > Donnalilacflower > GROUP > Wednesday, January 16, 2008 2:42 PM > " Mexican Rice " att: Zelda > > > Try this Zelda, you will love it. > I make this all the time, it's a must for potlucks and > family gatherings. > > " Mexican Rice " > > 1 cup long grain white rice (I use basmati) > 1/2 large onion chopped, not minced > 1/2 cup salsa (I use my own or a medium or hot > strength chunky in a jar, don't use picante or taco > sauce) > 1 3/4 cups boiling water or veggie broth or 1 > veg.bouillon cube along with the water > dash of salt (optional) > > Saute the rice and onion in 2 tblspns. of olive oil > until the onions are just tender but still firm. Keep > stirring so the rice doesn't burn. Add salsa and > water or broth and stir, bring to a rapid boil, stir > again and cover. Turn the heat to a low simmer for > 15 mins. Fluff with fork. > > *** Note - There are several things you can do at > this point. Toss a 1/3 cup of green onion tops in > along with some sliced olives and a handful of thawed > corn. You can also toss 1/4 cup of chopped cilantro > in. I like to toss thawed peas in it now and then. > > You can prepare the rice with green salsa verde > instead and it will be a Mexican Green Rice. > > This rice is wonderful as a side dish, an enchilada > stuffing with beans and cheese if you like, on top of > a tostada, you can stuff bell peppers or tomatoes or > onions and bake. > > It makes a nice dinner with Crumbles on top and melted cheese. > > Picture yourself in a boat on a river, > With tangerine trees and marmalade skies > Somebody calls you, you answer quite slowly, > A girl with kaleidoscope eyes. > Source- Lucy in the Sky with Diamonds - The Beatles > > ________ > Be a better friend, newshound, and > know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ > > > > > > Quote Link to comment Share on other sites More sharing options...
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