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Good Vibes Cooking

Mexican beans and rice

Mexican beans and rice pairs tomato-seasoned rice with slow-cooked pinto beans and bacon. Finish the beans with cheese and serve the two dishes together as a comforting side or meal.
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Course: Side Dish
Ingredients Equipment Method Video Notes

Ingredients
  

Rice Recipe Ingredients
  • 2 cups rice
  • 1/3 onion
  • 2 garlic cloves
  • 1 tomato
  • 2 tomato bouillon cubes
  • 2 1/2 cups water
Beans Recipe Ingredients
  • 2 cups pinto beans
  • 1/2 pound bacon
  • 1 onion
  • 1 head garlic
  • 3 chicken bouillon cubes
  • Cheese

Equipment

  • Slow cooker

Method
 

  1. Put rice, sliced onion, chopped garlic, diced tomato, crumbled tomato bouillon, and 2 1/2 cups water in a rice cooker. Stir and cook according to the appliance instructions.
  2. Sort and rinse the pinto beans. Soak overnight if desired, then drain. Place in the slow cooker with chopped bacon, halved onion, garlic head with its top trimmed, and chicken bouillon.
  3. Cover the beans with water. Cook on high for about six hours, until fully tender, checking liquid as needed.
  4. Remove the garlic skins and other inedible pieces. Drain excess broth as needed and mash the beans. Top with cheese and serve with the rice.

Video

Notes

Check that the beans are fully tender before mashing.