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The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
recipe by Epicurious (@epicurious)
Ingredients:
- Black beans (amount: two cups)
- Water (for soaking and cooking)
- Onions (for cooking and sofrit)
- Garlic cloves
- Avocado leaves or bay leaves
- Epazote leaves or cilantro stems
- Vegetable oil
- Salt
- Canned tomatoes
- Cumin
- Chicken stock
- Long grain rice
- Canola oil
- Corn
- Fresh green peas
- Diced carrots
- Whole serrano pepper
- Fresh cilantro
- Queso fresco
Steps:
1
Introduction to making rice and beans.
2
Inspect the black beans for any impurities and remove them.
3
Rinse the black beans thoroughly until they are clean.
4
Soak black beans in four cups of water overnight to soften.
5
Cook the soaked black beans with aromatics and herbs in water.
6
Simmer the beans until they are tender and then remove the aromatics.
7
Prepare a sofrit with onions, and add some of the drained cooked beans to it to create a rich, creamy texture.
8
Make a tomato broth with canned tomatoes, cumin, onion, garlic, chicken stock, and salt.
9
Prepare the Mexican rice by washing the rice, browning it with canola oil, and then cooking it with the tomato broth.
10
Add vegetables and herbs to the rice and let it cook without stirring.
11
Remove the rice from heat, let it sit covered, then serve with the cooked beans.
12
Garnish the beans with queso fresco before serving.