Beef and Potato Tacos, Spanish Rice and Pinto Beans

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 cup tomato sauce
• 2 cup vegetable broth (low sodium preferred)
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh cilantro (chopped, for garnish)
• 1 pcs lime (cut into wedges for serving)

Instructions

1. 1

   Toast the Rice

   • Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
   • Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2. 2

   Sauté the Aromatics

   • Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Combine Liquids and Spices

   • Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
   • Stir everything together to combine and bring the mixture to a rolling boil.
4. 4

   Simmer the Rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.

Ingredients

• 1 lb Dried Pinto Beans (Picked over and rinsed)
• 1 pcs Smoked Ham Hock (About 1 lb)
• 2 tbsp Olive Oil
• 1 pcs Onion (Large, chopped)
• 4 cloves Garlic (Minced)
• 6 cup Chicken Broth (Low-sodium recommended)
• 2 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 pcs Bay Leaf
• 1.5 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Soak the Beans

   • Place the rinsed pinto beans in a large pot or bowl.
   • Cover with cold water by at least 3 inches.
   • Let them soak for 8 hours or overnight. This ensures even cooking and better texture.
   • After soaking, drain the beans completely and rinse them well.
2. 2

   Sauté Aromatics

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Simmer the Beans until Tender

   • Add the drained beans, ham hock, chicken broth, chili powder, cumin, oregano, and bay leaf to the pot.
   • Stir to combine, ensuring the ham hock is mostly submerged.