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* Beans, Rice, and Pasta |
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Print this Recipe Together, beans and rice have long been staples in the Mexican diet, and they are cooked in dozens of inventive and inviting ways. Beans, in particular, are a crucial part of Mexican meals, and a pot of beans bubbles daily on nearly every stove. There are dozens of bean varieties, colors, and sizes grown and then sold in every public market in the country. The variety is quite amazing to those who see it for the first time. Pinto beans, and pink, red, and brown beans are more prevalent in the north, giving way to a preference for black beans in much of central Mexico and in the south. White beans, too, appear in regional dishes in many parts of Mexico. Rice came to Mexico through an important trade route established to avoid or withstand pirate attacks during the 1560s. Heavily armed galleons sailed between Manila in the Philippines and Acapulco, carrying goods and products of all kinds to Mexico, including rice. Rice is commonly cooked in water or broth and served plain, or seasoned with tomatoes, onions, herbs, and spices--the preparation that's referred to as Mexican rice. Vegetables, meat, or seafood also often get mixed with rice to create main dishes. Rice is frequently served as a "dry soup"(sopa seca), because it completely absorbs the liquid in which it is cooked. The rice is sautéed first in oil to enhance flavor before the liquid is added, as in a pilaf or risotto. Pasta is a lesser-known ingredient of Mexican cooking, and may have been introduced when a large number of Italian, German, and Swiss farmers settled in central Mexico around San Miguel de Allende in the late 1700s. Pasta, usually in the form of vermicelli (fideos), is also made into sopa seca, using the same technique as for rice. Fideos are often topped with cheese and baked, or the pasta can be served directly from the pan it was cooked in as soon as the liquid is absorbed and the pasta is tender. Sopas secas are generally served as a separate course following the "wet soup" (sopa aguada) course or as a light entrée. The bean, rice, and pasta recipes in this chapter will add great flavor and variety to all your Mexican meals. They can accompany the main dish, or be a separate course, or serve as a one-dish meal. However they are incorporated, beans and rice, together or apart, are satisfying dishes for your Mexican menus. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Bean Dishes Basic Pot Beans Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen's Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onion Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Rice Dishes Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Pasta Dishes Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. * Beans, Rice, and Pasta is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
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