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home > recipes > beans / grains > frijoles y arroz
Although I am a poor college student, I have been able to visit a couple of countries (Mexico, Canada, Kentucky...(tee hee, I live on the border of Ohio and Kentucky)...this is a cheapy recipe I picked up in Orizaba, Mexico and have enjoyed munching on with my cash deprived friends... Frijoles y Arroz (Beans and Rice) 1 can stewed tomatoes 1 medium onion finely chopped 2 cloves garlic finely chopped 1 can black beans rinsed 1 cup water 1 cup rice (add more or less based on type (i.e. brown, white, wild) A pinch or two of oregano Salt and pepper to taste 1 tbsp veggie oil Heat the oil in a skillet, add the garlic and onion. Toss until tender but not brown. Add the tomatoes, water, beans, oregano, and salt and pepper. Bring to a rolling boil and add rice. Return to boil and reduce heat. Cover and simmer for about 5 minutes...(this is if you use Minute Rice). Serve with warm tortillas. Serves about 5 (4 if your REALLY hungry). ---- Tortillas Maseca (Dough mix, available at most Mexican markets) Water Add enough water to the Maseca to enable it to roll into a ball. Roll the masa (dough) into balls about 1" in diameter. Roll out these balls or press in a tortilla press (I would recommend a tortilla press to ensure an VERY thin tortilla, but if you're not picky, hand rolling it is fine...). Place the tortillas on an ungreased HOT (i.e. water evaporates on contact) skillet and turn when brown. Make A LOT...as the riddle goes: what's can be a spoon, or a plate and you can eat it? Tortillas are also great with salt and lime (kinda like Tequila)... ---- Enjoy, Tiffany Vincent -- Portsmouth, Ohio

Frijoles y Arroz


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keyword: frijoles
keyword: arroz
recipes for beans-grains
recipes by TJ1VINCENT
Email Address:
(posted January 6, 1999)

Although I am a poor college student, I have been able to visit a couple of
countries (
Mexico, Canada, Kentucky...(tee hee, I live on the border of Ohio and
Kentucky)...this is a cheapy recipe I picked up in Orizaba,
Mexico and have
enjoyed munching on with my cash deprived friends...

Frijoles y Arroz (Beans and Rice)

1 can stewed tomatoes
1 medium
onion finely chopped
2 cloves
garlic finely chopped
1 can
black beans rinsed
1 cup water
1 cup
rice (add more or less based on type (i.e. brown, white, wild)
A
pinch or two of oregano
Salt and pepper to taste
1 tbsp veggie oil

Heat the oil in a
skillet, add the garlic and onion. Toss until tender but not
brown. Add the tomatoes, water, beans, oregano, and salt and pepper. Bring to
a
rolling
boil and add rice. Return to boil and reduce heat. Cover and simmer
for about 5 minutes...(this is if you use Minute
Rice). Serve with warm
tortillas. Serves about 5 (4 if your REALLY hungry).
----

Tortillas

Maseca (
Dough mix, available at most Mexican markets)
Water

Add enough water to the Maseca to enable it to roll into a ball. Roll the masa
(
dough) into balls about 1" in diameter. Roll out these balls or press in a
tortilla press (I would recommend a tortilla press to ensure an VERY
thin
tortilla, but if you're not picky, hand rolling it is fine...). Place the
tortillas on an ungreased
HOT (i.e. water evaporates on contact) skillet and
turn when
brown. Make A LOT...as the riddle goes: what's can be a spoon, or a
plate and you can eat it? Tortillas are also great with
salt and lime (kinda
like
Tequila)...
----
Enjoy,
Tiffany Vincent -- Portsmouth,
Ohio




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