Best 3 Frijoles De Olla Con Arroz Poblana Recipes

**Introduction:**
Embark on a culinary journey to savor the vibrant flavors of Mexico with our delightful collection of frijoles de olla con arroz poblana recipes. These traditional dishes, deeply rooted in Mexican cuisine, offer a symphony of flavors that will tantalize your taste buds. Discover the art of preparing frijoles de olla, a hearty and comforting soup featuring tender beans simmered in a flavorful broth, often accompanied by smoky chorizo and a medley of aromatic spices. Alongside this classic, we present arroz poblana, a vibrant rice dish bursting with the flavors of poblano peppers, sweet corn, and succulent chicken or vegetables. Get ready to indulge in a fiesta of flavors as you explore our curated selection of recipes, each offering a unique twist on these beloved Mexican staples.

**Recipes Included:**

1. **Frijoles de Olla Tradicional:** Experience the authentic taste of traditional frijoles de olla, where pinto beans are lovingly simmered in a rich broth infused with the essence of garlic, onion, and aromatic Mexican spices. This classic recipe captures the essence of Mexican home cooking, promising a heartwarming and satisfying meal.

2. **Frijoles de Olla con Chorizo:** Elevate your frijoles de olla experience with the addition of savory chorizo, lending a smoky and spicy depth of flavor to the hearty bean soup. This version is sure to satisfy your cravings for a bold and flavorful dish.

3. **Frijoles de Olla Vegetarianos:** Embark on a delightful vegetarian journey with our meatless rendition of frijoles de olla. Tender beans dance in a flavorful broth, complemented by a vibrant array of vegetables, ensuring a satisfying and nutritious meal that caters to vegetarians and vegans alike.

4. **Arroz Poblano con Pollo:** Dive into the vibrant world of arroz poblana, a classic Mexican rice dish that showcases the harmonious blend of poblano peppers, sweet corn, and tender chicken. This colorful dish is a feast for the senses, offering a delightful balance of flavors and textures.

5. **Arroz Poblano con Verduras:** Indulge in a vegetarian twist on arroz poblana, where a medley of colorful vegetables takes center stage. This vibrant dish captures the essence of Mexican cuisine, offering a symphony of flavors and textures that will leave you craving more.

Let's cook with our recipes!

CHILES RELLENOS DE ELOTE CON ARROZ BLANCO

Chiles Rellenos de Elote con Arroz Blanco image

Provided by Food Network

Categories appetizer

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 tablespoons butter or safflower oil
1 medium white onion, finely chopped
2 cloves garlic, peeled and minced
3 cups fresh corn kernels
1 1/2 teaspoons sea salt, or to taste
3 tablespoons finely chopped epazote
6 large poblano chiles, roasted and peeled
1/2 pound queso fresco, cut into 6 thick slices
2 cups Mexican crema, recipe follows
3 ounces Manchego cheese, grated
2 cups heavy cream
1/4 cup buttermilk
1 1/2 cups long grain unconverted white rice
3 tablespoons vegetable oil
1/2 medium white onion, finely chopped
1 clove garlic, peeled and minced 3 1/2 cups water

Steps:

Preheat the oven to 350 degrees.
In a medium saucepan, over a medium heat, melt the butter. Cook the onion until translucent. Add garlic and cook for 30 seconds. Add the corn kernels and salt, then cover the pan and reduce the heat. Cook until the kernels are tender, about 2 to 3 minutes. Add the epazote. Set aside to cool.
Slit the chiles down the sides and carefully remove the seeds, leaving the top and stalk intact.
Stuff the chiles with the corn mixture. Put a slice of the cheese in the center of the filling.
In a shallow ovenproof dish, place the chiles over the Arroz Blanco, gently pushing them into the rice. Pour the crema over them and bake until heated through, about 15 to 20 minutes. Sprinkle with the grated Manchego cheese and continue to bake just until the cheese is melted.
Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
Rinse the rice in cold water until water runs clear. Let the rice drain for a few minutes.
In a medium size saucepan with a tight-fitting lid, heat the oil over a medium low heat. Add the onion and cook until translucent, stirring constantly. Add the garlic and cook for 2 minutes. Add the rice and cook just until the grains are coated with the oil. Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir. Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand.
Stir the rice well before serving.

FRIJOLES DE LA OLLA

Frijoles de la Olla image

Provided by Food Network

Number Of Ingredients 6

Ingredients

4 cups dried, picked over pinto beans, soaked overnight
2 bay leaves
3 Anaheim chilies, seeded, and chopped
2 yellow onion, chopped
3 tablespoons chopped garlic
Salt and pepper, to taste

Steps:

Drain and rinse the beans and combine with 3 quarts water or enough to cover the beans by 2 inches and add the bay leaves. Bring to a boil, simmer. After 1 hour add the chilies, onion, garlic, salt, and pepper. Continue cooking 2 to 3 more hours until beans are soft, but not falling apart. Serve the beans in their liquid.

FRIJOLES DE OLLA

Frijoles de Olla image

Pinto beans are cooked simply in this classic recipe. Make a batch for your next fiesta!

Provided by JOEBOB22

Categories Side Dish Beans and Peas

Time 3h5m

Yield 8

Number Of Ingredients 4

Ingredients

10 cups water
2 tablespoons lard
2 cups dry pinto beans, rinsed
2 teaspoons salt

Steps:

Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 30.2 g, Cholesterol 3 mg, Fat 3.8 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 596 mg, Sugar 1 g

Tips:

Soak the beans overnight or for at least 8 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
Use a variety of beans in your frijoles de olla. This will add flavor and texture to the dish.
Don't overcook the beans. They should be tender but still hold their shape.
Season the beans with salt, pepper, and other spices to taste.
Serve the beans with rice, tortillas, or bread.
Top the beans with salsa, cheese, or other toppings of your choice.

Conclusion:

Frijoles de olla con arroz poblana is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, fiber, and other nutrients. The beans can be cooked in a variety of ways, and the dish can be served with a variety of sides. Whether you are looking for a quick and easy meal or a hearty and satisfying stew, frijoles de olla con arroz poblana is a great choice.