Carne Asada, Mexican Rice, Tex-Mex Refried Beans, Grilled Onions and Pico de Gallo

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs onion (medium, finely chopped)
• 2 pcs garlic (cloves, minced)
• 8 oz tomato sauce
• 2 cup chicken broth (use vegetable broth for a vegetarian version)
• 1 tsp ground cumin
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.5 cup frozen peas and carrots
• 2 tbsp fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.

2. 2

   Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.

4. 4

   After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.

5. 5

   Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.

Ingredients

• 3 tbsp Lard (Can substitute with bacon drippings or vegetable oil)
• 1 pcs White Onion (Medium, finely chopped)
• 3 clove Garlic (Minced)
• 2 can Canned Pinto Beans (15 oz cans, drained and rinsed)
• 1 tsp Ground Cumin
• 0.5 tsp Chili Powder (American-style mild chili powder)
• 0.75 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.5 cup Water (Or vegetable broth, plus more as needed)
• 2 tbsp Cotija Cheese (Crumbled, for garnish (optional))
• 1 tbsp Fresh Cilantro (Chopped, for garnish (optional))

Instructions

1. 1

   Sauté Aromatics

   • Heat the lard or oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
   • Once shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom the Spices

   • Stir in the ground cumin and chili powder.
   • Cook for 30-60 seconds, stirring constantly, until the spices are fragrant. This step, known as blooming, deepens their flavor.
3. 3

   Simmer the Beans

   • Add the drained and rinsed pinto beans to the skillet, along with 1/2 cup of water or vegetable broth.
   • Bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the skillet, and let the beans cook for 5-7 minutes to soften and absorb the flavors.
4. 4

Ingredients

• 2 large Sweet Onion (Such as Vidalia or Walla Walla)
• 2 tbsp Olive Oil
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground is best)
• 0.25 tsp Garlic Powder (Optional, for extra flavor)

Instructions

1. 1

   Preheat and prepare the grill. Set your grill to medium-high heat, aiming for a temperature of 400-450°F (200-230°C). Once hot, clean the grates thoroughly with a grill brush and then lightly oil them with a paper towel dipped in a high-smoke-point oil to prevent sticking. This step takes about 5-10 minutes.

2. 2

   Prepare the onions. Peel the outer papery skin from the onions, leaving the root end intact to help hold the slices together. Slice the onions crosswise into thick rings, about 1/2 to 3/4-inch thick. In a large bowl, gently toss the onion slices with olive oil, salt, black pepper, and garlic powder (if using) until they are evenly coated.

3. 3

   Grill the onion slices. Carefully place the seasoned onion slices directly on the hot, oiled grill grates. Grill for 4-6 minutes on the first side, with the lid closed, until they become tender and develop deep, caramelized grill marks. Avoid moving them around too much to get a good char.

4. 4

   Flip and finish grilling. Using a wide, sturdy spatula, carefully flip the onion slices. Grill for another 4-5 minutes on the second side, or until they are tender-crisp and nicely charred. The exact time will depend on the thickness of your slices and the heat of your grill.

5. 5

   Serve immediately. Remove the onions from the grill and transfer them to a serving platter. Serve hot as a side dish or as a topping for burgers, steaks, or sausages. Garnish with fresh parsley if desired.

Ingredients

• 5 pcs Roma Tomatoes (medium, firm and ripe)
• 1 pcs White Onion (medium, finely diced)
• 1 pcs Jalapeño (finely minced)
• 0.5 cup Cilantro (fresh, loosely packed and chopped)
• 2 tbsp Lime Juice (freshly squeezed, from 1 large lime)
• 0.75 tsp Salt (or to taste)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Wash all produce thoroughly. Core the Roma tomatoes and scoop out the seeds and excess pulp to prevent a watery salsa. Dice the tomato flesh into a small, uniform 1/4-inch dice.
   • Peel the white onion and dice it to a similar 1/4-inch size.
   • For medium heat, slice the jalapeño in half lengthwise, remove the seeds and white membrane, then mince finely. For more heat, leave some seeds in.
   • Roughly chop the fresh cilantro, including the tender stems which contain a lot of flavor.
2. 2

   Combine and Season (2 minutes)

   • In a medium non-reactive bowl (glass or stainless steel), combine the diced tomatoes, onion, minced jalapeño, and chopped cilantro.
   • Pour the fresh lime juice over the mixture.
   • Sprinkle with the salt and gently stir with a spoon until all the ingredients are evenly distributed.
3. 3

   Rest and Serve (15+ minutes)

   • Cover the bowl and let the pico de gallo rest for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This crucial step allows the flavors to meld and deepen.
   • Before serving, give it one last gentle stir. Taste and adjust the salt or lime juice if necessary.
   • Serve fresh with tortilla chips, or as a topping for tacos, burritos, grilled chicken, or fish.