Ingredients:

4 cups undrained seasoned cooked beans, slightly warm
1 medium white onion, chopped
4 cloves garlic, peeled and finely chopped
2 tablespoons vegetable oil or lard or bacon or chorizo drippings
1/2 cup monterey jack cheese, shredded (for garnish)
salt, to taste
tortilla chips (for garnish)

Preparation:

In a large nonstick skillet, heat the oil or lard over medium heat. Add the onion and cook, stirring frequently, for about 10 minutes (until deep golden). Stir in the garlic and cook for about a minute, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Using a potato masher or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid and stir frequently over the heat until the beans are still a little thinner than you’d like them to be when served (they will thicken as they sit). Season with salt to taste.

Ingredients:

2 cups white rice
4-6 ounces soft goat cheese
1 teaspoon coriander
1 tablespoon cumin
1 teaspoon oregano
1/2 teaspoon cayenne pepper, to taste
2-3 tablespoons dried onion flakes
1 tablespoon spicy cajun seasoning (optional)
1/4 cup of chopped cilantro

Preparation:

Mix together the dry rice, dried onions and spices. Cook the rice according to the directions on the package, either in a rice cooker or on a stove top. Fluff the rice with a fork. Add the goat cheese to the warm rice and let melt a bit. Add the cilantro and cajun seasoning (if using) and combine well.

Incoming search terms for this recipe:

• mexican spiced rice

Ingredients:

1 cup rice
1 (4 ounce) can diced green chilies
2/3 cup chopped green bell pepper
1 large tomato, diced
1/2 cup chopped onion
2 cups chicken broth
2 tablespoons canola oil
1/3 cup shredded cheddar cheese

Preparation:

Heat the oil in a medium skillet. Add the green bell pepper and onion; cook until tender. Add the rice and cook for about 3 minutes. Add the green chilies, tomato and chicken broth; bring to a gentle boil. Cover and cook for about 25-30 minutes (or until the rice is tender and the liquid is absorbed). Fluff the rice. Season with salt and pepper to taste, sprinkle with cheese and serve.

Ingredients:

2 cups crisp canned corn, drained
2 cups canned black beans, drained and rinsed
1/3 cup chopped red onion
1 teaspoon olive oil
3 tablespoons lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground red pepper

Preparation:

Mix all the ingredients and let chill overnight. When ready to serve, spoon out 1/2 servings as needed.