Daily Recipe 02/11/04 : Vegetarian Mexican Beans and Rice
New York City

Vegetarian Mexican Beans and Rice recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/11/04 : Vegetarian Mexican Beans and Rice
"Vegetarian Mexican Beans and Rice"
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3/4 cup dry pinto beans or red kidney beans
1 cup water
1 teaspoon minced garlic
3/4 cup white long grain rice
2 medium onions, sliced
2 teaspoons Canola or vegetable oil
1/2 cup chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves (or 1 teaspoon dried)
1/4 teaspoon ground cumin
Salsa or chopped tomatoes for garnish (optional)

Soak the beans overnight in water to cover or simmer for 30 minutes; drain and rinse.  Pour 1 cup water into pressure cooker. Add the beans and garlic and bring up pressure. Lower the heat to medium low and cook 9 minutes.  Let the pressure drop naturally.  Or, cook beans soaked overnight on the stove top according to package directions. Meanwhile prepare the rice according to the package directions. Cook the onions, stirring in the oil until transparent.  Combine the rice with the onions, cilantro, oregano and cumin. Serve the beans and rice topped with salsa or tomatoes. Serves 4.
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