Red Or Green Chile, Rice Beans & (1) Flour Tortilla Recipe

COMBINATION PLATES

1. 1

   Prepare and cook the rice

   In a medium saucepan, heat the olive oil over medium heat. Add the rice and toast for 2–3 minutes, stirring until the grains are fragrant and slightly translucent. Add the water (or broth) and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.

2. 2

   Warm the beans

   In a separate saucepan, gently warm the cooked beans over medium heat with a pinch of salt, stirring occasionally, for about 5–7 minutes until heated through.

3. 3

   Heat the chile sauce

   In a small saucepan, heat the red or green chile sauce over low-medium heat until simmering and hot. Stir occasionally.

4. 4

   Warm the tortillas

   Warm the flour tortillas in a dry skillet over medium heat for about 15–20 seconds per side, or wrap in a clean towel and microwave briefly. Keep warm.

5. 5

   Assemble and plate

   For each serving, portion 3/4 cup of cooked rice on the plate. Top with 1/2 cup of heated chile sauce. Add 1/2 cup of warm beans. Place one tortilla on the plate (you can fold or stack as desired). If using, sprinkle 1/2 cup shredded cheese over the chile and top with 2 tablespoons chopped cilantro.

6. 6

   Garnish and serve

   Serve with a lime wedge on the side and additional cilantro or cheese as desired. Offer extra lime for squeezing at the table.