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For Rice:
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Place rice in a bowl, rinse with cold water, strain.
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In a blender or food processor, puree the tomatoes, onion, garlic, oregano, salt and pepper, and set aside until ready to use.
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Heat olive oil in a skillet over medium-high heat. Add rice, sauté, stirring often, until lightly toasted and golden brown, about 4–5 minutes.
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Pour in tomato puree, stir and continue to cook for an additional two minutes.,
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Stir in broth, cilantro and carrots, bring to a boil. Cover, add frozen peas, reduce heat to simmer and cook for 15 minutes or until all liquid is absorbed and rice is tender. Fluff before serving.
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For Frijoles:
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Clean beans to remove any bits or broken beans and place in bowl. Rinse beans under cold water until water runs clear and drain. Place in a large heavy stockpot, add water. Add onion, bay leaves, garlic and bring to a boil.
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When the beans have reached the boiling stage, reduce heat, cover and simmer for about 1 ½ hours. If needed, add more water to your pot—you always want at least 2 inches of water covering your beans. This will help to create your broth. At the end of 1 ½ hours, check the texture of your beans. They should be soft, not mushy or falling apart. Remove the onion and add salt to taste.
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To serve: Ladle frijoles in a bowl, then add rice over beans. Garnish with chopped cilantro, diced tomatoes, crema, avocado slices and queso fresco.