Are you ready for some South-of-the-border flavor all wrapped up into a hand held cup of goodness? Then don't miss Mely's new Lunes Latino recipe. She even teaches you how to make authe...
Chicken, Refried Beans, and Mexican Rice Stuffed Rolls
- 12 Rhodes Texas Rolls, defrosted
- 1 Chicken Breast, boneless and skinless in cubes
- 1 Tbs Butter
- 1 cup Rice, medium grain enriched rice
- Vegetable Oil
- 1 ½ cup Water
- ¼ of an Onion
- 7 oz Tomato Sauce
- ½ tsp Oregano, dried
- ½ tsp Garlic Powder
- 1 tsp Chicken Bouillon Powder
- 16 oz Refried Beans
- 1 Egg
- 16 oz Salsa (Optional)
I thought it about time to share one of the most basic and important Mexican recipes in all of Mexican cuisine. This recipe includes the step by step instructions on how to make authentic Mexican Rice. I didn’t want to overwhelm everyone so I cut corners on the Refried Beans this time but at some point I will share with you how they are made from scratch. So, I hope you enjoy this Meal in a Roll….Chicken, Refried Beans, and Mexican Rice stuffed Rolls.
Take your 12 Rhodes Texas Rolls and flatten and manipulate into a large flat circle. I personally used 18 dinner rolls. Once they were defrosted, I cut 6 of them in half and added a half to each of the 12 remaining rolls. Then I let them sit until they had risen a bit. That is when I manipulated them into large flat circles. They were fluffier for it. So, it is your choice. 12 Rhodes Texas Rolls or 18 Rhodes Dinner Rolls. I let them sit on top of sprayed tin foil.
Then you take a small to medium sized sauce pan. You need to add just enough vegetable oil to cover the bottom of your pan. Your heat should be on medium. Add the onions to the oil and sauté these until they are soft.
Now add the Rice. Yes, you heard me right. This how you really make Mexican Rice. You need to stir the rice continually so that it does not burn. Your rice will begin to turn white then kind of brownish but white. Check out the picture below to make sure you get it right.
Once your rice is the correct color, add half of the tomato sauce and stir. You are doing this to sear the tomato flavor into the rice. While you stir, add the Chicken Bouillon, Oregano, and Garlic Powder. You will continue to stir until the rice tomato mixture turns into a paste. Oh, and be careful not to burn it.
Add the remaining tomato sauce.
Add the water and stir until the tomato dissolves. In the picture below you will note how this is supposed to look. In Spanish, Mexican Rice is actually called, “Sopa De Arroz”. The literal translation of this is: Rice Soup. At this stage, your rice will look like a soup. Taste it and get a feel for the flavors you will enjoy in your rice.
Now cover your rice and reduce your heat to low. You want it to simmer. Mexican Rice has a tendency to cook unevenly and/or for the bottom rice to burn into your pan. To eliminate this possibility, you want to stir your rice two or three times during the cooking process. It typically takes me about 20 minutes to cook but the best way to know if it is ready is to stir and taste it. Don’t be fooled by water you may see at the top. It may be completely dry and burning under the surface so stir and taste.
In another small sauce pan heat your refried beans.
Take a small frying pan and melt your butter.
Now cook your chicken in it and don’t forget to add a little garlic salt. You don’t want to brown your chicken nor overcook it. Remember, you are still baking it so it needs to be barely cooked through.
Now, take your refried beans and smother a spoon full or so on the bottom of the dough. I didn’t have any beans left after doing the 12 rolls.
Now add a spoon full of your rice and smother it over the beans. Your beans will act as a glue to keep all of the ingredients together.
Add your chicken over the top of your rice.
Now, you want to take one end of the dough and fold together.
Take the opposite sides and fold together.
Pinch whatever edges you may have.
Place the folded end down on a sprayed muffin or cupcake tin.
You will need to bake them in 350 degrees F for 25 minutes.
Grade: My nephew Israel Verdugo was excited about being the grader this week. He loved the rolls and gave them a 9.5 out of 10.