St. Mary's Mexican Food Recipe

Prepare aromatics

Peel and finely dice the yellow onion. Mince the garlic. Remove seeds and core from the green bell pepper and dice into small pieces. Roughly chop the cilantro and set aside. Measure out spices and tomato sauce.

Toast rice

In a medium saucepan over medium heat, add 1 tablespoon vegetable oil and 1 tablespoon butter. When the butter melts and foams, add the 2 cups long-grain white rice. Stir continuously for 3–4 minutes until the rice smells nutty and is lightly translucent at the edges.

Saute aromatics with rice

Push the toasted rice to the side and add the diced onion, diced green bell pepper, and minced garlic to the pan. Sauté with the rice for 2–3 minutes until the vegetables are softened and the garlic is fragrant, stirring so nothing burns.

Add liquids and season

Stir in 1/2 cup tomato sauce, 3.5 cups low-sodium chicken broth, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1 teaspoon salt into the rice and vegetable mixture. Bring to a gentle boil over medium-high heat.

Simmer the rice

Once boiling, reduce heat to low, cover the saucepan, and simmer undisturbed for 15–18 minutes, or until the rice has absorbed the liquid and is tender. Remove from heat and let sit, covered, for 5 minutes to steam.

Fluff and finish rice

After resting, uncover and fluff the rice with a fork. Taste and adjust salt if necessary. Stir in half (about 2 tablespoons) of the chopped cilantro and 1 tablespoon fresh lime juice for brightness.

Warm beans and build flavor

While the rice cooks, heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the drained and rinsed 2 cups black beans and 1 cup pinto beans. Sauté for 2 minutes, then add 1/4 cup diced onion (reserve the rest used with rice if desired), 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Stir to combine and cook for 3–4 minutes to warm the beans and bloom the spices.

Simmer briefly

Pour in 1/4 cup water (or reserved bean liquid if available) and 1 tablespoon fresh lime juice. Reduce heat to low and simmer uncovered for 5 minutes to let flavors meld and liquid reduce slightly. Taste and adjust seasoning (salt, pepper, lime) as needed.

Finish beans

Stir in the remaining chopped cilantro off heat. If you prefer creamier beans, lightly mash about 1/3 of the beans in the skillet with the back of a spoon and stir to incorporate.

Spoon the cilantro-lime rice onto a platter or into bowls, then top or serve alongside the warm seasoned black-and-pinto beans. Garnish with additional cilantro and lime wedges if desired.