The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are often more affordable and easier to prepare.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Sort through the dry black beans to remove any imperfections like rocks or wood.

Rinse the beans to remove dust and then soak them in 4 cups of water overnight.

Drain the soaked beans and rinse them again.

Bring 8 cups of water to a boil for cooking the beans.

Add 1 onion and 4 cloves of smashed garlic to the boiling water.

Add 2 avocado leaves, 2 bay leaves, and 4 epazote leaves to the pot for flavor.

Bring the mixture to a boil, then reduce the heat and simmer for 60 to 90 minutes, stirring occasionally.

Check the beans for doneness by smashing one; they should be tender.

Remove the onion and leaves from the pot.

Chop another onion for the sofrito and heat vegetable oil in a pan.

Add the chopped onion and salt to the pan and sweat the onions without browning them.

Add some of the cooked beans to the pan, leaving out most of the liquid to keep the beans rich and thick.

Simmer the beans for 15 to 20 minutes, adding more salt to taste.

For the rice, prepare a tomato broth by blending canned tomatoes, half an onion, 2 cloves of garlic, cumin, and 14 oz of chicken stock until smooth.

Cook the rice by rinsing it until the water runs clear, then toasting it in canola oil until brown.

Add the tomato broth to the toasted rice, stirring once, and then add corn and fresh green peas on top.

Cover and let the rice simmer for about 12 to 13 minutes without stirring.

After 12 to 13 minutes, check the rice; it should be cooked evenly and dry.

Let the rice sit covered after cooking to finish steaming.

Serve the rice and beans together, garnished with queso fresco.

Cooking Techniques

Equipment Needed

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