I made this dish almost a year ago and since I missed posting it last Cinco de Mayo, I want to be in time for this year. Spanish Rice is an all occasion favorite, a departure from my usual rice recipes - Indian and Chinese. The drunken beans are an acquired taste if you are not a fan of dark beer. But you can substitute it with a pale ale of your choice or plain vegetable stock but your beans wont be drunk then :-)
1/2 pound raw pinto beans
1 onion, diced
3-4 cloves garlic, finely diced
1 can (16 oz) tomatoes, diced or crushed
2 tablespoons chopped pickled jalapeno
2 bay leaves
1 tablespoon oregano
1 bottle dark beer
1 tablespoon oil
2 cups water
Wash the beans thoroughly, and soak overnight with 2 inches of water above the beans. Drain and keep aside.
Heat oil in a crockpot and add the onions and garlic. Sauté for a minute and add the tomatoes, jalapeno, bay leaves, oregano, salt, black pepper, water and beer. Finally add the soaked beans and cook for about 45 minutes till tender. Mash a handful of beans to thicken the liquid. Adjust for salt. Serve hot with some Spanish Rice.
2 cups Rice
2 cups Water
1 tablespoon oil
1 teaspoon cumin seeds
1 small green pepper, finely diced
1 small onion, finely diced
2 cups Salsa
1 teaspoon chili powder
1/4 teaspoon black pepper
2 tablespoons chopped coriander (Not in pic above)
Heat oil in the rice cooker vessel on stove top and add the cumin seeds, onion and green peppers. Saute till onions are translucent. Then add the salsa, chili powder and black pepper. Add the rice and sauté for a minute. Add salt and water and return the vessel to the cooker base to cook till done. Fluff with a fork and sprinkle coriander to garnish.
Have a good Cinco de Mayo!