Black Beans And Rice Your Way Recipes

Steps:

• In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

Steps:

• In a nonstick skillet that has been coated with cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add the beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.

Steps:

• Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
• Sauté until tender@8-10 minutes.
• Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
• Serve over white rice.
• I like to mash a few of the beans with the back of a spoon to flavor the sauce.
• Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.
• Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.
• Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.
• Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Steps:

• Heat 2 tablespoons oil in a large saute pan over medium-high heat. When oil shimmers, add garlic, salt, and half the onion. Cook, stirring occasionally, until onion is soft and translucent, about 3 minutes.
• Stir in black pepper, cumin, and oregano and cook 1 minute more.
• Add beans and water to pan and continue cooking, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat and stir in remaining tablespoon oil.
• Serve black beans over white rice and garnish with remaining onion, avocado, and lime wedges.