Green Rice And Black Beans Recipes

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:

• 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:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Steps:

• Preheat oven to 350°F.
• Toast pine nuts in middle of oven until golden, 8 to 10 minutes, and cool completely. In a blender or food processor blend pesto ingredients with salt and pepper to taste until smooth. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
• Pick over beans. In a large bowl soak beans in water to cover by 2 inches overnight or quick-soak . Drain beans.
• In a kettle cover drained beans and ham hock with cold water by 2 inches. Add salt to taste and simmer until beans are tender, about 1 hour. Drain beans, discarding ham hock, and keep warm in kettle.
• While beans are simmering, in a large heavy saucepan bring 4 cups water to a boil and stir in rice and salt to taste. Cook rice, covered, over low heat, undisturbed, 18 to 20 minutes, or until water is absorbed and rice is tender. Fluff rice with a fork and add to beans. Stir in butter, pesto, and salt and pepper to taste.

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:

• 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.