Bringing the heat - My go-to recipes for beans, rice and salsa

By Justin Segelstrom

If you know me, you know I'm just a little obsessed with Mexican food. Not just the flavors, but the whole process. From slow simmered sauces to bold salsas and vibrant sides, it’s a cuisine that’s endlessly rewarding to cook and eat.

This post has been a long time coming. I’ve got hundreds of Mexican recipes saved and scribbled down. Narrowing it down to just a few was honestly the hardest part of writing this. But I wanted to start with the foundational pieces I come back to constantly: a fluffy, flavor packed tomato rice, creamy restaurant style refried beans, some tangy pickled jalapeños I keep in the fridge year round, and a killer spicy salsa I haven’t stopped making for the last few months.

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Mexican Red Rice (Arroz Rojo)

No matter what I’m cooking, whether it be enchiladas, tacos, grilled meats, this rice is on the plate. It’s savory, fluffy, and full of that nostalgic tomato chicken flavor. What takes it to the next level? A spoonful each of Caldo de Tomate and Caldo de Pollo bouillon. Trust me, they’re magic in this dish. I always have a container of them in my spice pantry.

Ingredients

For the sauce:

• 2 Roma tomatoes
• Small piece of white onion
• 2 garlic cloves
• 1 tablespoon chicken bouillon (Caldo de Pollo)
• 1 tablespoon tomato bouillon (Caldo de Tomate)
• 1 cup water

For the rice:

• 2 tablespoons oil
• 2 cups jasmine rice (or any long-grain rice)
• 2 cups water
• 1 whole jalapeño (optional ) it adds a very subtle flavor and won’t make the rice spicy)

Instructions

1. Make the sauce: Add the Roma tomatoes, onion, garlic, bouillons, and 1 cup of water to a blender. Blend until smooth.
2. Toast the rice: In a large, deep skillet, heat the oil over medium-low. Add the rice and cook, stirring constantly, until golden, about 6 minutes.
3. Simmer: Pour in the blended sauce and 2 cups of water. Stir to combine. Nestle the jalapeño into the rice, if using.
4. Cook: Bring everything to a boil, then cover and reduce heat to low. Let simmer for 20 minutes.
5. Finish: Remove from heat, take out the jalapeño, and fluff the rice with a fork before serving.

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Instant Pot Refried Beans (Restaurant Style)

I don’t use my Instant Pot/pressure cooker for a lot of things, but these beans? I make them at least once a month. They're creamy, a little loose (just like the ones from a good Mexican restaurant), and loaded with flavor thanks to cumin, garlic, and a splash of lemon at the end. Bonus: no soaking and the long cooking times required.

Ingredients

• 2 cups dried pinto beans (about 1 pound)
• 1 onion, peeled and quartered
• 2 garlic cloves, peeled
• 1 bay leaf
• ½ tablespoon kosher salt
• 2 teaspoons chicken bouillon (Caldo de Pollo)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups water
• 1 tablespoon vegetable oil
• 1 onion, diced
• 1 teaspoon fresh lemon juice
• ¼ teaspoon chile powder (or to taste)
• Kosher salt and black pepper to taste

Instructions

1. Cook the beans: Add the dried beans, quartered onion, garlic, bay leaf, salt, bouillon, cumin, oregano, and water to your Instant Pot. Lock the lid and cook on high pressure for 45 minutes. Quick release the pressure when done.
2. Blend: Discard the bay leaf, then transfer the beans and their liquid to a blender in two batches. Blend the first half until smooth, and the second half just enough to leave a few chunks for texture.
3. Sauté and finish: In a large skillet, heat oil over medium-high and sauté the diced onion until soft. Add the blended beans and cook for another 3 to 5 minutes, stirring regularly.
4. Season to taste: Stir in the lemon juice and season with chile powder, salt, and black pepper to your liking.

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Pickled Jalapeños (Escabeche Style)

This one’s adapted from Rick Bayless, and I make it all the time, especially once pepper season hits. These go with everything: eggs, tacos, sandwiches, grilled meat, or just straight out of the jar. I slice the jalapeños now before pickling to fit more into my jars, but feel free to leave them whole.

Ingredients

• 3 tablespoons vegetable or olive oil
• 5 garlic cloves, peeled
• ½ medium onion, sliced into ¼-inch rings
• 1 large carrot, peeled and sliced into ¼-inch rounds
• 6 to 8 large or 10 to 12 medium jalapeños (whole or sliced)
• 1 cup white vinegar
• 1 cup water
• 2 bay leaves
• ½ teaspoon coarsely ground black pepper
• ½ teaspoon Mexican oregano
• ½ teaspoon marjoram
• Generous 1 teaspoon salt

Instructions

1. Sauté the aromatics: In a large saucepan, heat the oil over medium. Add the garlic and onion, and cook until the onion is translucent, about 4 minutes.
2. Simmer: Add the carrots, jalapeños, vinegar, water, bay leaves, pepper, oregano, marjoram, and salt. Stir to combine. Bring to a gentle simmer, partially cover, and cook until the carrots are just tender and the jalapeños turn olive green, 8 to10 minutes. 
3. Store: Taste and adjust salt if needed. Pour everything into mason jars or other heat proof containers, let cool, then seal and refrigerate. They're best after a day and will keep for months in the fridge.

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Spicy Red Jalapeño Salsa (Salsa Roja)

This salsa is pure fire—in the best possible way. It comes from Mexican chef Jonathon Zaragoza, and I’ve been borderline addicted to it. I normally tweak recipes, but this one is flawless just the way it is. It’s the ultimate salsa for tacos. Just know... it’s spicy. If you’re not into heat, feel free to cut the jalapeños in half. If you are into heat, you’re in for a treat.

Red jalapeños can be tough to find around here right now but I’ve made this with green jalapeños too and it’s still absolutely delicious. I will say if you have a kitchen scale, definitely use it for this recipe. Nothing is better for consistent results than weighing out your ingredients for a recipe you love.

Be sure to check out the chef behind this one. He’s a wealth of knowledge and inspiration, and I’ve been really into his posts lately on both Instagram and YouTube. Look him up!

Ingredients (Yields: 1 Quart)

• 565g (1¼ lbs) Roma tomatoes, quartered
• 330g (¾ lb) red jalapeños, stemmed
• 210g (¾ cup + 1 tbsp) water
• 60g (½ small) white onion, quartered
• 25g (5 cloves) garlic, peeled
• 15g (1 tbsp) Diamond Crystal kosher salt
• 8g (1 tbsp) white distilled vinegar
• 4g (1 tsp) Knorr Caldo de Pollo
• 1.5g (¼ tsp) sugar, or to taste

Instructions

1. Simmer the base: In a saucepan, combine the tomatoes, jalapeños, onion, and water. Bring to a simmer over medium heat, cover, and cook until the tomatoes have collapsed and everything is tender. Remove from heat and let cool slightly.
2. Blend and season: Transfer to a blender. Add garlic, salt, vinegar, sugar, and bouillon. Blend until smooth but leave just a bit of texture.
3. Taste and adjust: Add more vinegar, salt, or sugar if needed. This salsa should be bright and bold!

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Thanks for hanging out with me in my kitchen this month. I hope you try some of these favorites and make them your own. I’ve already got next month’s post cooking in my head. Think fresh summer produce, bold flavors, and a few new recipes to help you use up everything from your garden or the farmers market.

Until then, keep it spicy. 🌶️

 

Justin's posts for On Your Table appear the third Friday of each month.

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