Mexican Beans And Cilantro Lime Rice

Runny pinto beans and rice remind me how much I enjoy the fiesta called life. I have been to places where people glorify Mexican food. Cooking Mexican food is normal in my home. Beans and rice is a main course for a healthy Mexican household. I put vegetables in my beans. I usually add peppers and onions. The onions dissolve. Some of the peppers survive. The final appearance of the beans may include green spots. Adding the seeds of the peppers makes the beans hotter. Adding seeds to something without knowing the consequences in advance can ruin good food. I added the seeds. The flavor of the beans includes some heat. I am pleased with my decision.

Note: 1) I recently cooked the beans without the seeds and I believe that they were more exciting; the flavor of the beans reminded me of my favorite flavors for the filling of a burrito

There are two possible routes when making beans. The first route is to use less water. Less water makes beans that float in translucent gravy probably made by the onions and starch from the beans. The second route is to use more water. Using more water requires someone to reduce the beans. Reducing the beans makes thick brown gravy. Based on my life experience, choosing more water will make beans similar to beans from an inexpensive Mexican restaurant. Choosing less water will make beans from a more expensive Mexican restaurant. The choice is relative. Today, I chose more water.

The idea for making rice with cilantro and lime came from Cooking with a Wallflower. I cooked the rice using the absorption method. The directions on the bag of rice said to cook the rice for 15 minutes. I use the large burner to cook rice. On my stove, I simmer food on 3, which is between 7 and 8 on the face of a clock. There are some bubbles in the water at this setting. I removed the rice from the burner. I did not remove the lid for 5 minutes. After fluffing the rice with a fork, the rice was sticky and firm but less firm than al dente. The flavors of lime and cilantro are eternal.



Discovering The New Recipe

After 4 Hours On High (I Started With 6 Cups Of Liquid)
Straining The Beans
No Liquid In The Beans
3 Cups Of Liquid (The Beans Absorbed 3 Cups Of Water)
1 Cup Of Liquid – Reliability and integrity are important values, I had just brought this measuring cup home and I did not know that I should lean over to observe the level of the liquid in the measuring cup; I observed the level of the fluid at an angle
Less Water (With 1 Cup Of Liquid Added) (Approximately What Starting With 4 Cups Of Water Should Make)
More Water (With 3 Cups Of Liquid Added) (Approximately What Starting With 6 Cups Of Water Should Make)
Reduced (About 20 Minutes On High While Constantly Stirring)
Soupy Runny Beans
Pinto Beans
White Rice With Cilantro
The Meal

Mexican Beans

  • Ingredients
    • 1/2 lb/227 grams pinto beans
    • 4 or 6 cups water (prepare to reduce if choosing 6)
    • 1 large yellow onion, small dice
    • 4 serrano peppers (choose to keep or discard the seeds), chopped
    • 1/2 tablespoon salt
  • Instructions
    • Soak the beans overnight
    • Put all of the ingredients in a slow cooker
    • Stir the ingredients
    • Cook on high for 4 hours
    • Reduce if necessary

Cilantro Lime Rice

 Cilantro Lime Rice

Follow The Links To Download The Recipes:

Mexican Beans

Cilantro Lime Rice

1. “How to Cut Perfect Lemon Wedges in No Time at All with Blue Apron.” YouTube video, 00:46. Posted by “Blue Apron,” August 1, 2013.


6 thoughts on “Mexican Beans And Cilantro Lime Rice

      1. Me too. Trust me, you’ve made me happy today. When did you start blogging? Also, I’ve been looking for a way to preserve lemons and you have fixed that problem. Lol


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