Spicy yellow rice with red beans from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 202) by Bobby Flay

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mesa Grill hot sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on April 19, 2022

    I served this (subbing black beans for red) beside mojo marinated pulled pork and it was really good. The saffron supposedly gives the yellow colour but with ancho chili powder, the rice was actually more red than yellow (and more importantly, with all the add-ins, I'm sure not sure I tasted the expensive saffron at all). I scaled it back to 1/4 (ie 1/2 cup of rice) & that was plenty for 2 people. A repeat for sure but I'll likely save my saffron for something else.

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