Roman Rice And Beans Recipes

ROMAN RICE AND BEANS

Make and share this Roman Rice and Beans recipe from Food.com.

Provided by Tech7945

Categories Low Cholesterol

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

Roman Rice and Beans image

Steps:

Heat oil and saute garlic, onion, carrots, celery, green pepper, parsley, and dried herbs until onion is translucent.
Add tomatoes, salt, and pepper, and beans.
Combine rice and parmesan cheese.
Add bean mixture to rice mixture.
Garnish with more fresh parsley and grated cheese.

Nutrition Facts : Calories 255.9, Fat 4.9, SaturatedFat 1.6, Cholesterol 5.5, Sodium 568.1, Carbohydrate 44.1, Fiber 7.2, Sugar 3.9, Protein 9.6

Ingredients

1 -2 tablespoon olive oil
2 garlic cloves, crushed
1 onion, chopped
1 -2 carrot, chopped
1 stalk celery
1 green pepper
2/3 cup fresh parsley
2 -3 teaspoons basil
2 teaspoons oregano
2 -3 large tomatoes, coarsely chopped
salt and pepper
2 cups canned red kidney beans
5 cups cooked brown rice, cooked with
1 teaspoon salt
1/2 cup parmesan cheese, grated

ROMANO RICE AND BEANS

This is a quick and easy dish for a busy weeknight meal. Serve with a crisp side salad, corn bread, green onion and jalapeno peppers for a complete vegetarian meal. I usually cook brown rice and freeze in 2 to 2 1/2 cup bags for later use. If your rice is frozen just pop it into the microwave for a minute or 2 and then add to the bean mixture.

Provided by PaulaG

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Romano Rice and Beans image

Steps:

Sauté the garlic, onion, carrot, bell pepper and celery in oil until tender.
Add the chopped cilantro, basil and oregano.
Stir in tomatoes and drained beans; add cooked rice and Parmesan cheese tossing all together.
Heat through, adjust salt and pepper to taste.
Garnish with additional cilantro if desired.

Nutrition Facts : Calories 352.3, Fat 8.5, SaturatedFat 3, Cholesterol 11, Sodium 361, Carbohydrate 55.1, Fiber 11.8, Sugar 6.8, Protein 15.9

Ingredients

2 -3 garlic cloves, chopped
1 large onion, chopped
2 -3 carrots, scrubbed and chopped
1 medium bell pepper, chopped
1 large celery rib, chopped
1 tablespoon olive oil
1/3 cup chopped fresh cilantro
2 -3 teaspoons dried basil
1 teaspoon dried oregano
1 (14 1/2 ounce) can dice cut canned tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
2 -2 1/2 cups cooked brown rice
1/2 cup grated parmesan cheese
salt
pepper

ONE-POT RICE AND BEANS

Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.

Provided by Ali Slagle

Categories dinner, easy, lunch, weekday, weeknight, beans, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

One-Pot Rice and Beans image

Steps:

In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped (about 1 ¼ cups)
1 3/4 cups chicken or vegetable stock or water
1 teaspoon salt
1 cup long-grain rice
1 (15.5-ounce) can black or pinto beans
Lime wedges or cilantro leaves, for garnish (optional)

MEXICAN RICE AND BEANS

Provided by Ree Drummond : Food Network

Categories side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 15

Mexican Rice and Beans image

Steps:

Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

Ingredients

2 tablespoons canola oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving

THE BEST BAKED RICE AND BEANS

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

The Best Baked Rice and Beans image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

Ingredients

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

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Web 1 T salt pepper to taste 1 1/2 c dried beans such as kidney, black, pinto, cooked till tender 4 c raw brown rice, cooked with 4 tsp salt 1/4-1/2 c butter or margarine 1 c or more grated …
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Roman Rice And Beans Recipes

ROMAN RICE AND BEANS

Make and share this Roman Rice and Beans recipe from Food.com.

ROMANO RICE AND BEANS

ONE-POT RICE AND BEANS

MEXICAN RICE AND BEANS

THE BEST BAKED RICE AND BEANS

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