Spicy Mexican Rice and Beans.

- Spicy Mexican Rice and Beans Recipe | Elizabeth's Kitchen Diary:

'via Blog this'

Traditional method of cooking rice.

Basic principle for this recipe: 1 volume of rice for 2 volumes of water
{Ingredients for 4 persons}
- 2 glasses of good basmati rice, carefully rinsed and drained
- 4 glasses of mineral or filtered water
- 2 tablespoons coarse salt
- 50 grams of sweet butter or olive oil for a vegan version
- 1 bay leaf (optional)
{method}
- Put the rice, water and salt in a saucepan and bring to a boil, stirring occasionally.
- Once boiling, reduce the heat a little and observe your rice. When you see small holes / bubbles forming on the surface, sprinkle with small pieces of butter and lower the heat to a minimum.
- Cover the pan with a cloth (be careful not to ignite it when cooking with gas!) And a suitable cover. If the laundry protrudes from the sides, fold it down and tie it to the top of the lid.
- Cook for 40 minutes over low heat without ever lifting the lid so as not to disturb the work of steam.
- Serve this delicious rice, quite glued but deliciously scented ... happiness!