Spanish Rice and Refried Beans

Rice Ingredients:
3 cups rice
1/2 onion chopped
3 cloves garlic chopped
Chicken broth (or water if you prefer)
Tomato sauce (small amount, just for coloring)


Directions:
Put oil in pan over medium heat. Add rice and brown a little. Add chopped onion and garlic and sautee. Add chicken broth or water (just enough to come up to the edge of the pan). Add a little tomato sauce (just for coloring). Salt and pepper and simmer on low for about 15 min or until rice is tender.


Refried Bean Ingredients:
Pinto Beans
Water
Salt
About 1 cup chedder cheese, shredded
1 Tbsp Tapatio


Directions:
Sort and rinse beans. Bring to a boil for about 3 min. Remove from heat and let beans soak for an hour. Drain and rinse beans and return to pot. Add water (about 1" above beans) and simmer for about 3-4 hours. Once beans are tender (they should crack open a bit) drain beans and reserve juice on the side. Salt to your liking. Mash beans (I like to use a hand mixer). Add a little bean juice, not too much, until you get the right consistency. Add shredded cheddar cheese, about 1 cup. Add about 1 tbsp of tapatio and mix. Enjoy!