Just let wuff say this up front: This, like the refried beans wuff served with his recent Seafood Enchiladas (found here: http://www.furaffinity.net/view/23275842/ ), are definitely NOT traditional or “real” Mexican rice and beans!

The host wuff prepared that meal for mentioned that she didn’t enjoy the rice and beans she got in most Mexican restaurants, because they were very bland and “monotone” in flavors. So wuff decided to “fix” that for the meal he was preparing for here.

These are still “inspired” by Mexican flavors and styles, but they’re much more “Americanized”, with more spices, tomato, and other flavors. These are Vrghr’s versions, and share wuff’s love of complex and “up front” flavor profiles. Also, because the host for these meals is “Capsicum-Challenged”, these are very low on the heat scale for spicy foods. There’s little in there, but these both would definitely work well with more “kick”, if that’s your thing.

And, for  Chrismukkah , there’s even some BACON in the beans! Well, bacon fat, at least. But that’s just as good! Vrghr doesn’t know of a bean that can’t be improved by a little bacon. *grin*

The Rice was made in a rice cooker. It can just as easily be made on the stovetop, but the ratio between rice and liquid will be a bit different, and the directions will be drastically so. For those using the stovetop method, wuff will include the variation below, but basically, you need to read the back of your package of rice, because different varieties respond better to their own unique ratio of liquid to rice. For a VERY rough rule of thumb, here’s a quick steamed rice method (in case you don’t have a recipe printed on your package):

- 2 C Long-Grain Rice to 2 ¾ or 3C Water. 1 tsp Kosher salt (optional). Rinse rise 3-4 times until water runs clear (optional). Bring water (and optional salt) to boil in a medium pot. Add rice and cover. Boil for 5-7 minutes, DO NOT STIR, until surface looks crated with steam coming out of the holes. Reduce heat to low. Make sure lid is tight-fitting, and allow it to steam under low heat for another 10-15 minutes, until it reaches the desired tenderness/tooth. Remove from heat and let it set, covered, for another 5 minutes, then fluff with a fork and serve.
(Wuff loves adding a Tbs of butter to the water when boiling, but that’s totally up to you!)

NOTE: Most automatic rice makers have included “rice measuring cups”, and liquid level lines in the interior of their containers. To make rice in one, you fill the liquid to the selected line, then pour in the number of included “rice measures” to match. A “rice maker cup” is NOT the same volume as a kitchen measuring Cup (in most cases). The ingredients below are the amounts for the automatic rice maker. See the little insert about for stovetop amounts/ratios.

Ingredients:
For the Rice
3 “rice maker cups” of Long Grain Rice (Vrghr used Jasmine)
1 Can, 14 oz, “Rotel” style diced tomatoes and peppers, Mild (use Spicy if you want more heat!)
½ 14oz Can (~8oz) Tomato Sauce
Chicken Stock to make up Liquid to the 3-serving measuring line (or to make up 3 Cups stovetop)
2 Tbs unsalted Butter
1 Tbs Chili Powder
2 tsp ground Cumin
1 tsp Ancho Chilli powder
1 tsp dried Mexican Oregano
1tsp ground Black Pepper
1 tsp Kosher Salt

For the Refried Beans
2 cans, 14oz, “traditional” refried beans
½ Med Yellow Onion, diced
2 Tbs Bacon Fat
1 Tbs Minced Garlic
1 Tbs Chili Powder
2 tsp Granulated Onion (or Onion Powder)
2 tsp ground Cumin
1 tsp Garlic Powder
Chicken Stock (as needed)
(OPTIONAL) If you like a bit more “heat” in your beans, Vrghr recommends using some Chipotle Pepper instead of Cayenne, for the additional flavor it brings. Go gently and add in “waves” as the beans cook, because the heat will build as the peppers integrate with the beans.

Garnishes
Grated Mexican Cheese
Picco De Gallo
Cilantro or Chopped Chives

Directions:
For the Rice
Rinse the rice, swirling gently with fingers, until the water runs clear.
Add everything except the butter and the rice to the rice cooker. Stir together to combine.
Add the butter and allow the cooker to heat the liquid a bit until the butter begins melting.
Add the rice, close the lid, and let the cooker run through its cycle.

For the Refried Beans
In a medium heavy sauce pan over medium-high heat, melt the bacon fat.
Add the minced garlic and diced onion. Cook in the bacon fat until the garlic is fragrant and the onion is translucent.
Lower heat to medium low. Add everything else except the Chicken Stock and stir it all together.
Cover, and allow to cook, stirring occasionally to keep them from sticking to the bottom, for at least 15 minutes for the beans to soften a bit and the flavors to combine. The beans should be simmering a bit.
Reduce heat to low and allow beans to continue to cook gently, stirring occasionally to keep them from sticking to the bottom, for another 10-15 minutes. The flavors of the spices will mature and meld even more with the beans.
If desired, thin the mix with the chicken stock until the beans are at the desired consistency.

Plating
Fluff the rice with a fork, and spoon onto the plate. Top with a spoon or two of Picco De Gallo, and some chopped Cilantro or Chives
Stir the beans one last time, and spoon onto the plate. Top with a generous sprinkle of grated Mexican Cheese, and a pinch of chopped Cilantro or Chives

!!DEVOUR!!