While we love a good elaborate enchilada preparation, sometimes you just feel like Mexican food without the hassle (or delivery guy). That’s what we reach for triple-tested Mexican: Authentic Recipes From South of the Border, by test kitchen guru Pamela Clark. Ready to master a staple? Here’s red beans and rice.
Red beans and rice is a filling and budget-friendly dish. If you like, serve with grilled chicken for a meatier meal or it can be served as a side dish to accompany many of the main meals in this book. You need one trimmed ear of corn to get the amount of corn kernels required for this recipe; you can use the same amount of drained canned corn or frozen corn, if you prefer.
- 2 rindless bacon slices, chopped coarsely
- 1 medium yellow onion, chopped finely
- 1 small red bell pepper, chopped finely
- 2 cloves garlic, crushed
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 2 cups white long-grain rice
- 1 dried bay leaf
- 1 cup chicken stock
- 2 1/4 cups water
- 13 ounces canned kidney beans, drained and rinsed
- 1/2 cup corn kernels
- 1 tablespoon lime juice
- Cook bacon in heated large frying pan, stirring, until starting to crisp. Add onion, bell pepper and garlic; cook, stirring until onion softens.
- Add paste, vinegar and paprika; cook, stirring, 1 minute. Add rice; cook, stirring, 2 minutes.
- Add bay leaf, stock, the water and beans; bring to the boil. Reduce heat; simmer, covered, 20 minutes. Add corn; cook, covered, about 5 minutes or until rice is tender. Remove from heat; stand, covered, 5 minutes. Stir in juice; season to taste.
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