EATING SOUTH OF THE BORDER . .

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*If not available, grate or shred some chilled Muenster cheese in a food processor.

Refried Beans

Why open a can of refried beans when you can open a can of pintos beans and make your own delicious recipe instead? You can also use homemade beans, but the canned are much faster and easier to mash. 1 tablespoon canola oil
1 large onion, finely chopped
4 large cloves garlic, minced
2 medium poblano peppers, * seeded and finely chopped
1 teaspoon ground cumin
2 29-ounce cans of pinto beans, undrained (1 use Preferida brand)
salt to taste (if beans aren't canned)

Heat the oil in a large skillet over medium-high heat. Stir in the onion, garlic, and peppers. Saute until soft, stirring frequently. Add cumin and saute for another minute while stirring. Pour in the beans with the bean liquid. Start mashing the beans with a potato masher or large wood en spoon. (It will probably take about 5 minutes to mash most of the beans.) Leave some beans whole so texture is chunky. (You can use a food processor, but I find that it tends to puree the beans.) Continue to cook beans for about 15 minutes; stir and scrape the bottom occasionally so they don't burn. You may have to reduce the heat a bit; it's okay if beans bubble up while cooking. Beans are done when liquid has cooked down; cook until the consistency suits your taste. Beans will thicken as they sit.

*If poblano peppers aren't available, use a green pepper and about 1/8 teaspoon cayenne pepper.

Red Rice

This is the classic rice that you'll find in your favorite Mexican restaurant. It's best made ahead and reheated in the oven.

2 cups chicken or vegetable stock
1 tablespoon canola oil
1 small onion, finely chopped
2 large cloves garlic, minced
1 small carrot, cut into V4 " cubes
1 cup long-grain white rice, uncooked
3/4 cup canned crushed tomatoes
1/2 teaspoon salt
pinch of cayenne pepper
freshly ground pepper
1 cup frozen peas

Simmer the broth in a saucepan while you prepare the rest. In a large, nonstick skillet, heat the oil on medium heat and add the onion, garlic, carrot, and rice. Stir for about three minutes until the rice starts to get toasty. Stir in the tomatoes and spices, continuing to stir for about another minute. Stir in the hot broth, cover, and reduce heat to low. Simmer for 20 minutes until liquid has been absorbed. Rice will be sticky; check to see if it is sticking to the bottom of the pan. (Rice will be less sticky after it's reheated.) Stir and continue cooking if necessary. When the rice is ready, stir in peas. Oil a square baking pan and transfer the rice from the skillet. Let cool, cover with foil, and refrigerate or set aside until needed. Reheat in a 325°F oven for 15 minutes.

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