Tex Mex Rice & Beans

Got a message the other day to the effect that I hadn’t posted go-to recipes for Tex Mex rice and bean sides, to which the writer added, ‘I know you got ’em’. Indeed I do, and my bad for not ponying up; let’s correct that error and omission, shall we?

I hesitate to call these classics; they’re just what we do most and like best with our stuff. Try ’em, I’ll bet you’ll like ’em.

Go-To Tex Mex Rice:
1 Cup white Rice
1 3/4 Cups Chicken Stock
1 Tablespoon unsalted Butter
1/2 jalapeño chile, stemmed, seeded, cored and minced.
1-2 slices sweet Onion, minced
3-5 sprigs Cilantro, minced
1/2 teaspoon Mexican Oregano
Pinch of Sea Salt
Grind of black Pepper

Rinse your rice in a colander or sieve two or three times until the water runs clear.

Heat stock and butter to a boil, then throw rice, chile, and onion into the pot and cook as per directions for rice.

When the rice is done cooking and the it’s rest phase, add cilantro, oregano and season to taste with salt and pepper.

Go-To Tex Mex Beans

1 16 ounce can (Or 16 ounces dry) Beans
1 Cup stock, (Pork, Beef, or Veg)
1 Tablespoon Shallot, minced
1/4 jalapeño chile, stemmed, seeded, cored and minced.
1/4 Roma Tomato, stemmed, cored, seeded and minced.
1 strip crispy Bacon, crumbled
1/2 teaspoon ground Coriander
Sea Salt & ground Pepper to taste

If using dry beans, soak overnight per directions, drain and rinse. If you used canned beans, pour them into a sieve and rinse until the water runs clear. Use whatever variety you like best, it really doesn’t matter.

Heat stock to rolling boil over medium-high heat, reduce to low as soon as it gets there.

Throw everybody into the pot and cook low and slow, covered, for at least an hour, and more is better. If things start to get a bit thick, add more stock to desired consistency. We like the jus to coat a spoon, like a thin soup.

These two complimenting anything Tex Mex will be a guaranteed thing of beauty!

Salute!

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One thought on “Tex Mex Rice & Beans”

  1. Maybe you’ll know the answer here but I’m wondering about the use of black beans in a dish referred to as Tex-mex. No bean of that sort has ever crossed the door of any cook on the Tejano side of my family. I’m wondering if it’s a difference of where in Mexico your family originated or if pinto beans were all they found when they got to Texas so that’s what became traditional. One side of the Mexican heritage in my family came from San Luis Potosi in 1917 and the other side varies from those who came to Texas direct from the Canary Islands in the 1500s to those with origins in all parts of northern Mexico. No black beans anywhere there or in the family owned small restaurants that we favor. We do see them some in the upscale places (when I get forced into going to them) and in the ones that feature seafood from the central and south gulf coast. Thoughts?

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