dinner · gluten-free · dairy-free
Mexican rice and refried beans
Red rice toasted in oil with tomato and garlic, plus creamy lard-fried pinto beans.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Rinse and dry rice, then fry in oil until golden, stirring.
-
2
Blend tomatoes, onion, garlic with 120 ml stock; add to rice with remaining stock, salt and cilantro.
-
3
Bring to a boil, cover and cook on low 18 minutes; rest 5, then fluff.
-
4
For beans, cook onion in lard until golden, add garlic and the beans with liquid.
-
5
Mash and simmer, stirring, until creamy and thick; season.
