Spanish rice and beans

Can anyone give me recipe for rice and beans. Also, how do I cook the rice so it's not sticky.? TIA

Re: Spanish rice and beans

what type of spanish rice and beans?

mexican? as in the red-ish rice and refried beans

cuban? as in white rice and black beans

or something else?

Re: Spanish rice and beans

yellow rice and red-ish beans

Re: Spanish rice and beans

this is how my mom taught me to make yellow rice:

first of all, how ever much rice you use, you'll use that much water + 1/4 cup

so, if i'm making three cup of rice, i'll use 3 and 1/4 cup water.

to make it yellow, i use bijol. it's found in the ethnic food aisle. i know others use safron

wash the rice, get some of the starch off of it. helps reduce stickiness. just rince in cold water once or twice. the starch will be the cloudiness you see in the water.

after washing the rice, add bijol. add it little by little until it's the color you want. set aside

about a half onion chopped, olive oil, adobo, rice, water, salt, bijol

in a pot big enough for the amount of rice (with a lid), heat up enough olive oil to coat the bottom. add chopped onion. add adobo (about a tsp). high heat

when the onions are translucent, add the rice. stir in the rice and let it "toast" a little. add the water. stir everything. add a little more olive oil. i go once around the pot. taste the water, like you would pasta water. if it needs salt, add. some adobo have salt, so you might not need it.

let it come to a boil.
i usually stir once
once the water has just about all evaporated, you will see little "holes" in the rice where the bubbles were traveling up to the surface.
cover and put on low heat. give it about ten minutes. i usually check around the seven minute mark. uncover and stir rice a bit (fluff it up).

boy, that sounds horribly complex... but it's really not.

please let me know if any of that does not make sense

Re: Spanish rice and beans

great thanks you so much. one question, should i get beans in the can? and do i cook them and add to rice.?

Re: Spanish rice and beans

my MIL makes amazing rice and beans and she says no way to canned beans; she uses dried.

i've asked for her recipe a few times but she is dogging me so I don't think she wants to share it! But maybe try googling one. Hers is more PR style, with dirty rice.

Re: Spanish rice and beans

Here is an easy recipe that I got from a girlfriend of mine many moons ago.

In a sauce pan over medium heat add two tbs of olive oil. Add about two cloves of chopped garlic and 2 heaping tbs of sofrito. Stir. Add two cans of beans drained and rinsed (I use red). Stir. Pour in one small can of Hunts tomato sauce, one halved green pepper (seeded and membrane removed), a whole potato peeled and quartered, green olives (which gives it the saltiness, but can omit if you don't like), cracked black pepper. Cover, reduce heat and cook on low until potato and pepper are soft. I serve it over white rice.

Easy and so good!!

Re: Spanish rice and beans

i used to use canned beans. only recently have i started to use dry beans.

i have a written recipe for cuban black beans.

i am still struggling with my mother for a written recipe for red beans.

if you're willing to be patient, i'll hound her tonight and come back with what she gives me