Spanish Rice and Bean Dip




Spanish Rice and Bean Dip


Mmmm.……beans and rice. Another way to serve the per­fectly bal­anced pair. Either or both of these recipes go really well as a side for Mex­i­can dishes, or the two of them are great together as their own meal served with tortillas.

Just the beans alone are an excel­lent fill­ing for bean and cheese bur­ri­tos, or as a dip for tor­tilla chips.

They both can be made well ahead of time if needed, which makes them excel­lent for pot-luck or par­ties as well.


This rice started out as America’s Test Kitchen’s Mex­i­can Rice. I love the method of rins­ing and fry­ing rice before cook­ing. You really get a great fin­ished tex­ture. The recipe has been altered to fit my need for a faster prep and the fact that 90% of the time I don’t have good, qual­ity toma­toes to use. Only when I can get them ripe out of my gar­den do I use fresh. Then the recipe rec­om­mends 12 oz. of toma­toes cored and quar­tered. My fam­ily loves this dish and its leftovers.

Span­ish Rice

serves 6–8

1  ( 14.5) oz. can diced tomatoes

1 medium onion–rough chopped

2 jalapeno chilies–1 with the seeds removed from half and left whole, and 1 with the seeds removed from all and minced

4 cloves of garlic

1/2 tea­spoon cumin

1 tea­spoon table salt

2 cups long grain rice

1/4 cup veg­etable oil

1 (14.5 oz)can chicken broth

1/4 cup water

1 table­spoon tomato paste

1/2 cup chopped cilantro

1 cup mex­i­can blend or colby-jack cheese, grated


Pre­heat oven to 350 degrees F.

In a blender or food proces­sor, place the toma­toes, onion, jalapeno with 1/2 of the seeds removed, gar­lic, cumin, and salt. Blend well. Set aside.

Put the 2 cups rice into a fine mesh strainer and rinse very thor­oughly  under cool run­ning water. Rinse until the water runs clear. Set rice aside until it is well drained. Any water left on the rice will spat­ter in the oil.

In a large, cast iron pan (12 inches) or dutch oven, heat the oil until a test grain of rice siz­zles in the oil. Add the rice and fry, stir­ring to pre­vent burn­ing, until rice is coated in the oil and start­ing to turn a light, golden color.

Stir in the tomato-onion-jalapeno mix­ture, the chicken broth and water, and the tomato paste. Bring to a boil.

Remove from the stove­top and cover with a tight-fitting, oven-proof lid.

Place into pre­heated oven on the mid­dle rack.

Bake for 15 min­utes. Take pan out and stir the rice. Cover again and bake another 15–20 min­utes, or until the liq­uid is absorbed and the rice is tender.

Right before serv­ing, stir in the cilantro and top with the shred­ded cheese and place in oven, uncov­ered, 5 more min­utes until cheese is melted.



I can’t say enough about the yum­mi­ness of this bean dip! The cheese all melted in is a fan­tas­tic addi­tion that takes it over the top as far as bean dips go. It’s also amaz­ing in seven-layer dip in place of the typ­i­cal can of refried beans. There really is no need for the pack of taco sea­son­ing that every­one throws into the sour cream!


Bean Dip

4 cups dry pinto beans (soaked overnight or use **quick method below**)

1 large onion

10 cups water

Cook in crock­pot 6 hours on low. (it can be done for 2–3 hours on high, but the longer method is recommended).

Remove 1/3 of the beans and blend with some of the liq­uid from the pot.

Take the remain­ing 2/3 of the beans and drain. Mash them with the back of a spoon.


1/4 tsp. gar­lic pow­der salt

1 tsp chili powder

1/2 tsp cumin

2 tsp salt

*spices and salt are to taste. Use more or less as desired*

2 cups grated ched­dar cheese

2 cups pecante sauce or salsa

**Boil beans for 2 min­utes and remove from heat and let soak, cov­ered, for 1 hour**

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One Comment

  1. That Span­ish Rice looks SO much yum­mier than the stuff I always ask them NOT to put on my plate at my local Mex­i­can restau­rant! I may just have to give span­ish rice a sec­ond chance.

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