Morisqueta
A unique way to enjoy rice and beans, super filling and full of veggies this side dish should not be under estimated.
Equipment
- Saucepot
- Measuring cup
- Wooden spoon
- Potato Masher
- Saute Pan
- Cutting Board
- Knife
Ingredients
RIce
- 2 Cups Long grain rice Washed until clear, and dried overnight
- 4 Cups Water
- 1 Tbs Salt
- 2 Garlic Cloves
- 4 Cups Refried beans
- ½ Cup Cotija Cheese
- Cabbage Your desired amount
- Tomatoes Your desired amount
- Potatos Boiled and peeled
- Mexican Crema Your desired amount
Instructions
- The day before you make this dish, wash your rice until the water comes out clean. From there you want to place your clean rice onto some towels and let it dry overnight.
- On the day you are going to make this. In a large saucepot add you water, garlic, salt and bring to a boil. Once the water is boiling add your rice cover it with a lid and reduce the heat to medium low.
- As soon as your rice has absorbed half of the water turn off the heat. Leave the lid on and do not touch it or move it for 20 minutes.
- Next you want to prepare your beans, when your making your refried beans you want to make sure you leave them soupy.
- At this point you want to slice up all of your vegetables that you choose to use.
- To put this together its super easy. Serve yourself some rice, add some scoops of beans, then add your desired vegetables along with some cheese and mexican crema
- Thats it enjoy!
Notes
Rice and beans can last up to a week in the fridge if stored in an air tight container.
Nutrition
Calories: 336kcal
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