Rosas Mexican Rice and San Antonio Refried Beans

• 1/2 cup vegetable oil
• 1 medium yellow onion, cut in medium dice
• 2 tablespoons minced garlic (about 6 cloves)
• 4 cups long-grain rice
• 3 medium carrots, diced
• 1 (14-ounce) can plain tomato sauce
• 7 cups chicken stock
• 2 cups frozen green peas
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• Kosher salt
• (Serves 8 to 10)
• 1 pound dried black beans
• 8 slices applewood-smoked bacon, chopped
• 1 large yellow onion, chopped
• 1 stalk celery, chopped
• 2 jalapeno chiles, stemmed, seeded, and chopped
• 2 tablespoons minced garlic (about 6 cloves)
• 6 cups chicken stock or water
• 1 tablespoon kosher salt
• 3 tablespoons vegetable oil

1. In a large stockpot set over medium heat, heat the oil and saute the onion and garlic for about 2 minutes; add the rice and cook, stirring frequently, until it is light brown, about 5 minutes.
2. Add the carrots, tomato sauce, and chicken stock.
3. Bring to a boil, decrease the heat to medium-low, and add the frozen peas.
4. Cover and cook until the liquid is absorbed, about 15 minutes.
5. Remove the rice from the heat and let sit for another 10 minutes.
6. Fluff and serve.
7. Sort the beans to get rid of any foreign matter; rinse well in a colander; and set aside.
8. In a large stockpot set over medium-high heat, cook the bacon about 10 minutes.
9. Decrease the heat to medium; add the onion, celery, jalapenos, and garlic.
10. Cook until the onion gets soft, about 3 minutes.
11. Add the beans, chicken stock, and salt; bring to a boil.
12. Decrease the heat and simmer, uncovered, until the stock has been mostly absorbed and the beans are tender, about 2 1/2 hours.
13. Spoon the mixture, including the bacon and vegetables, into the jar of a blender (in batches, if necessary) or the work bowl of a food processor fitted with the metal blade and puree until smooth.
14. Pour the vegetable oil into the unwashed stockpot set over medium-high heat.
15. Add the pureed bean mixture to the stockpot and cook, stirring, until the beans are hot and bubbling, about 3 minutes.
16. Serve warm.
17. The rice can be made up to 1 day in advance, cooled, covered, and refrigerated.
18. To reheat, stir in 1/2 cup water and cook in a saucepan over medium heat, stirring frequently, until the rice is thoroughly heated.
19. Im always busy and Im often behind.
20. When I discover a shortcut, I take it.
21. All of the books advise soaking black beans before cooking, but I have found that this recipe turns out just fine without a soak.
22. While the beans take a little longer to cook, Im spared the extra steps of soaking, rinsing, and draining.
23. I always take the time to sort and rinse the beans; processing does not always rid them of dirt or tiny stones.
24. To make this dish even faster to prepare, substitute 3 (15-ounce) cans black beans for the dried beans and skip the long cooking time.
25. Add the drained and rinsed beans to the sauteed bacon and vegetables, heat thoroughly and puree, then follow the directions as above.

vegetable oil, yellow onion, garlic, longgrain rice, carrots, tomato sauce, chicken stock, frozen green peas, freshly ground black pepper, ground cumin, kosher salt, black beans, bacon, yellow onion, celery, jalapeno chiles, garlic, chicken, kosher salt, vegetable oil

Taken from www.epicurious.com/recipes/food/views/rosa-s-mexican-rice-and-san-antonio-refried-beans-382650 (may not work)