New York City is an amazing place to live. Beyond the incredible architecture, the millions of bright and driven people, and the general “OMG I live here” of it all, there’s the fact that you can get a bagel with cream cheese a literally any hour. I know you’re jealous.
As I’ve lamented many times though, New York is lacking in one area: there is not one true Tex-Mex restaurant that is worth a damn. Not one. Sure, you can get decent tacos all over the city and I am particularly fond of the mushroom enchiladas at Alma, but those alone simply won’t cut it. And don’t even get me started on the salsa situation.
I’ve already put a few salsa recipes on here, along with guacamole, Enchiladas Suizas, and this week’s Caramelized Mushroom Tostada recipe, but my recipe index has been lacking in terms of Tex-Mex sides…until today.
These Chorizo Refried Beans & Tex-Mex Rice are staples of mine. They’re spectacular by themselves or with a side salad, but they really sing when they’re next to an enchilada or two. The recipes are delightfully easy and come together in about 40 minutes total. I know that making sides can be less than appealing after you’ve already put together a main course, but when they taste this much like home, they’re worth the effort.
Chorizo Refried Beans
makes 4-6 servings
1 tablespoon olive oil
8 ounces raw chorizo, removed from casings
1 large white onion, diced small
2 large cloves garlic, minced
2 15 ounce cans pinto beans, drained and rinsed
1/2 teaspoon ground cumin
1 1/3 cup chicken stock
Kosher or sea salt to taste, optional
1-2 ounces Monterey Jack cheese, shredded
Warm olive oil in a skillet over medium-high heat. Brown chorizo, breaking it up with a spatula or wooden spoon. Remove meat to a paper towel-lined plate, reserving fat. Set aside.
Reduce heat to medium. Sauté onion until translucent. Add garlic and cook until fragrant, about 1 minute. Stir in beans and cumin. Add chicken stock and return heat to medium-high heat. Let stock simmer 5-7 minutes, until slightly reduced. Remove pan from heat. Use a potato masher or two forks to mash ingredients together. Fold in browned chorizo.
Remove beans to a serving dish and top with shredded cheese. Serve immediately. Leftovers will keep in an airtight container in the refrigerator for a few days.
Tex-Mex Rice
recipe from Homesick Texan
makes 4-6 servings
1 cup long-grain white rice
2 cups chicken stock
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small white onion, diced small
2 large cloves garlic, minced
1/4 cup tomato paste
1 tablespoon ground cumin
1/4 teaspoon Kosher or sea salt
1/2 cup chopped cilantro
juice of 1/2 lime
Place rice, chicken stock, and butter in a small pot (one that has a lid). Bring uncovered pot to a boil. Cover and reduce heat to low. Let cook 15-20 minutes. Remove pot from heat. Let sit 10 minutes before fluffing with a fork.
In a large skillet, warm olive oil over medium-high heat. Sauté onion until translucent. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and salt. Remove pan from heat. Stir in cooked rice until everything is evenly coated. Fold in chopped cilantro and lime juice.
Serve rice immediately. Leftover rice will keep in an airtight container in the refrigerator for a few days.
Let’s take a sugar break. It’s been a while since I’ve posted anything on the real food side of things, and I’ve honestly overdone it with all the treats lately. But who can blame me? There were 
So, let’s eat some broccoli. Really good, crunchy broccoli coated in a salty, spicy, garlicky marinade. 
Yes, I get psyched up over vegetables. His dad also made the best peach pie I’ve ever had, but that’s a story for another day. 
This broccoli is super easy and so good it’s ridiculous. There’s hardly any cooking involved. All you have to do is warm up some olive oil with garlic, salt, and red pepper flakes, and then pour it over a ton of broccoli florets that have barely been cooked.
Toss it all together, cover it in plastic wrap, and let it sit for an hour or two at room temperature. That’s it–barely even a recipe. The broccoli softens just slightly and it soaks in all the salty, spicy goodness from the marinade. 
This recipe makes a lot. Like 8-10 servings a lot. But that means your vegetable side is done for at least two days, depending on how many you are feeding. Also, like soup and stew, the longer this sits, the better it will be. It’s great on day one, but the leftovers are *amazing.* The broccoli pictured only sat for two hours, and it was good, but when I went back for more later that night it was truly fantastic. 
Marinated broccoli is great with chicken, pork, fish, beef, tofu, 
Olive Oil Marinated Broccoli is a great side for weeknight dinners, and is great in packed lunches. I’ve served it at casual dinner parties and am planning to bring it to picnics in Prospect Park all summer long! Add this to your list of easy side dishes–it’ll be a favorite in no time! 
e2 bakes brooklyn 