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Rice and Beans



I recently decided to work on eating fewer processed foods. So I started with the obvious: rice and beans.


Refried Beans

1 pound of pinto beans

6 cups of water

1 tsp Better Than Boullion


Using my Ninja Foodi, pressure cook on high for 38 minutes. Natural vent for 10 minutes and release. I like smooth beans, so I dump all of it into a blender and blend. While that's going, I turn my Foodi fryer on and add garlic olive oil. Add the blended beans and fry until the beans are the right texture.


Spanish Rice

1 cup long grain white rice

oil

3 cups hot water

2 cups chopped tomato

1 cup chopped onion

1/2 cup frozen corn kernels

cumin

garlic powder

Cento Double Concentrated Tomato Paste*


(*or Better than Bullion)


In a medium sized sauce pan, heat enough cooking oil to barely coat rice. Stir rice in and cook until slightly browned. Stir in chopped onion and tomato. Add frozen corn and stir. Add water, cumin, garlic and bullion (it should be extra flavorful as flavor will boil off a bit.) Bring to a rolling boil, cover and reduce to medium/low, where water boils slightly. Check now and then after 8 minutes to make sure water has not run out. Cook until rice is soft.


Serve both with tortilla and fresh avocado, or whatever makes you happy.


This recipe used to use Knorr Tomato Bullion but Knorr only makes a Tomato Bullion with Chicken Stock, so it's not vegetarian friendly.


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