Spanish Rice Quesadillas with Refried Beans
1 tbsp olive oil
2 or 3 cups cold long grained rice (white or brown)
1 whole white onion, diced
1 tbsp capers, diced
1-2 cloves garlic
2 tsp or more whole cumin seeds
sprinkling of fajita seasoning
1/2 fresh jicama, cubed
hot sauce if desired
Heat your olive oil in a cast iron pan over medium heat and add diced onion when hot. Sautee your diced onion and when it begins to look translucent, add your capers, garlic, and cumin seed. When seasonings are warm, add rice and sprinkle it with fajita spices and mix. If you have room, move your rice over and heat a dash of little peanut oil in a corner of the pan, adding your mashed refried beans to the oil and letting them heat. If you like, take two corn tortillas and heat them one side on the surface of the cast iron pan, moving the rice so that it is on top of the tortilla. When one side of the tortilla is lightly browned, turn over one tortilla, and layer cheese (if desired), the refried beans, some seasoned rice, and the other tortilla, with the browned side facing the filling. Let the cheese melt and turn over your quesadilla so both sides are browned.
Prepare your jicama and avocado, sprinkle them with salt and squeeze some lime juice on them. Top your quesadilla with extra seasoned, mexican rice and the seasoned jicama and avocado. Add some hot sauce to the edges of your plate and enjoy.
This was a good way to use up the basmati rice DH wasn’t especially excited about…