Whenever I get rice and beans at a restaurant my first instinct is to mix them together, add some salsa and dig in. Its a natural combination of flavors that is a perfect side to my favorite Mexican dishes like enchiladas, tacos and tamales. Tonight I wanted to cook some fresh tamales from Josie in Pearsall, TX (a frequent blog reader) and thought rice and beans would be the perfect compliment.
I placed the tamales on a grill pan on medium heat with a bit of olive oil and let them brown and crisp up. The insides ended up warm with a roasted flavor. Using ingredients I had in the pantry I created my own version of red beans and rice with a spicy Mexican kick. As always, use what you have and adapt to your taste but below are the ingredients I used!
Care’s Red Beans and Rice
- 1 cup uncooked white or brown rice (and water according to package instructions)
- 1 can Rotel
- 1 can kidney beans
- 1 can pork and beans
- 1 tablespoon Sriracha
- 1 tablespoon chiptole Tabasco
- Salt, pepper, cumin, red pepper flakes, garlic powder (all to taste)
- Add all ingredients to rice cooker or pot on stove top until rice is tender and liquid is absorbed. Pair with you favorite meat, taco or tamale!