Recipe - Frijoles Y Arroz (Beans And Rice)

1 cn Stewed tomatoes
1 md Onion finely chopped
2 Cloves garlic finely chopped
1 cn Black beans rinsed
1 cup Water
1 cup Rice (add more or less based
on type (i.e. brown; white,
wild)
1 pn Oregano (or more)
Salt and pepper to taste
1 tablespoon Vegetable oil

TORTILLAS
Maseca (dough mix; available
at most mexican markets)
Water

submitted by: TJ1VINCENT@shawnee.edu (Tiffany Vincent, Portsmouth, Ohio)
Although I am a poor college student, I have been able to visit a couple of
countries (Mexico, Canada, Kentucky (tee hee, I live on the border of Ohio
and Kentucky). this is a cheapy recipe I picked up in Orizaba, Mexico and
have enjoyed munching on with my cash deprived friends.

Heat the oil in a skillet, add the garlic and onion. Toss until tender but
not brown. Add the tomatoes, water, beans, oregano, and salt and pepper.
Bring to a rolling boil and add rice. Return to boil and reduce heat. Cover
and simmer for about 5 minutes...(this is if you use Minute Rice). Serve
with warm tortillas. Serves about 5 (4 if your REALLY hungry).

Tortillas: Add enough water to the Maseca to enable it to roll into a ball.
Roll the masa (dough) into balls about 1" in diameter. Roll out these balls
or press in a tortilla press (I would recommend a tortilla press to ensure
an VERY thin tortilla, but if you're not picky, hand rolling it is fine).
Place the tortillas on an ungreased HOT (i.e. water evaporates on contact)
skillet and turn when brown. Make A LOT...as the riddle goes: what's can be
a spoon, or a plate and you can eat it? Tortillas are also great with salt
and lime (kinda like Tequila).

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 8 APRIL 1996

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