Mexican

Eatin'

Cookin'

Refried Beans

1 C. dried pinto beans 
1/4 tsp. baking soda 
1/2 tsp. salt 
1/8 tsp. pepper 

Directions: 

Rinse beans and pour into pot with 3 cups water. Bring to boil. Add baking soda. Remove from heat. Remove foamy residue from pot. Cover and let stand for 1 hour. Add 2 cups of water and bring back to boil. Cover and simmer one hour stirring occassionally. Mix with potato masher or hand mixer until fairly smooth. Continue to cook until liquid is absorbed. Stir. 

Mexican Rice

1 tbsp. vegetable oil
1 1/2 cups white rice
1 16-oz. can Italian plum tomatoes, peeled and chopped, with their
juice
2 medium onions, chopped
2 garlic cloves, crushed
1 jalapeño pepper, (cored, seeded and internal ribs removed), chopped
1/2 tsp. cumin
2 cups chicken stock, tomato juice or water

Directions:

Heat the oil in a large saucepan and add the rice. Stir until it has
turned white, about 3 minutes. Add the tomatoes, onion, garlic,
pepper, cumin, and liquid. Bring to a boil and simmer, covered, until
the liquid is absorbed and the rice is tender, about 15 minutes.
Garnish with chopped fresh parsley or cilantro. Serves 6 to 8.