I canned some dried beans this week. The weather been so cool - in the 60's! I was happy it worked out - we have been out of home canned beans for awhile, and I have such a hard time preparing dried beans - it's my forgetfulness in this stage of life!! Dried beans take awhile, even with the quick soak method.
So with a shelf full of beans, I thought I'd share one of our favorite "Mexican" recipes - for rice. This IS the best rice I've eaten with Mexican food. Tweaked from a great cookbook I bought shortly after Michael and I were married.
1-2 T olive oil
1 tsp or one clove minced garlic
1/4 cup finely chopped onion
1 cup long grain rice (or whatever rice you have)
1 can or one pint petite diced tomatoes (or any tomatoes you have)
1 8 oz can tomato sauce
2 cups or one can chicken broth OR 2 cups of water
In a medium saucepan, saute the first 3 ingredients for a few minutes. When the onions are transparent and the kitchen smells good enough to eat, add the rice only. Saute until golden, then add the rest of the ingredients. If you add water, also add 1 tsp salt. Chicken broth has a lot of sodium in it already, so you may wish to cut back on the salt if you use chicken broth. Stirring frequently, cook until the rice is done. You will want to stir frequently as this has a tendency to stick once the rice gets, er, sticky. This is awesome with beans, as a burrito filling, or as a side dish to pretty much any tex-mex or mexican dish.
Please note - I have only tried this recipe with white rice. And, if you have any rice and beans recipes, I would LOVE them!! I'm always looking for a twist on rice and beans!!