Old Mexico Black Beans And Rice Recipes

Steps:

• In a large skillet heat oil over medium heat.
• Add rice, green pepper, onion, and garlic; saute, stirring frequently, until rice is golden brown.
• Stir in 2 cups water, tomatoes, hot pepper sauce and seasonings; bring to a boil over high heat.
• Cover, reduce heat heat. Simmer 15 minutes. Stir in black and pinto beans. Cover; continue to simmer 5 minutes, or until liquid is absorbed and rice is tender,
• Served topped with cheese; sprinkle with parssley if desired. Yield: 4 servings

Steps:

• Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
• Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
• Remove from the heat and stir in cooked rice until coated. Season with salt.

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.