FLAVORFUL SPANISH RICE AND BEANS
Very flavorful, quick, and simple rice and beans with a Mexican twist.
Provided by Alicia
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, sazon seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes. Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 57.1 g, Fat 6.2 g, Fiber 6.7 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 2175.8 mg, Sugar 3.4 g
RICE AND BEANS, SPANISH STYLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 4 Servings
Number Of Ingredients 17
Steps:
- Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
- Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
- Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
- Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
- Serve the rice in shallow bowls and top with the sausage and beans.
SPANISH RICE AND BEANS
Make and share this Spanish Rice and Beans recipe from Food.com.
Provided by Denise in da Kitchen
Categories Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook onion, green pepper and celery in butter until onion is tender.
- Blend in rice, tomatoes, beans, seasonings and Worcestershire sauce.
- Cook slowly, stirring occasionally, for 5 minutes.
- Turn mixture into a greased casserole.
- Bake at 350°F for 15 minutes.
- **Sometimes I like to melt a little Monterey Jack or cheddar cheese on top during the last 5 minutes of cooking.
- Also, if my daughter isn't eating with us, I'll use Rotel instead of the tomatoes. I've even been known to add a dash or two of hot sauce!
- If you don't like black beans, use pinto beans or chili beans. The choice is yours.
- Of course meat eaters can add browned ground beef or chicken.
- Also, to make this a really easy meal I sometimes cook it on the stove in my large cast iron skillet and just pop it in the oven in that! Now that truly is a one-pot meal!
Nutrition Facts : Calories 178.7, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 496.8, Carbohydrate 29.4, Fiber 5.3, Sugar 2.6, Protein 6.3
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- Check the video in the blog post for visual instructions.Add the rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes (I recommend 30 minutes if you have the time), then discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prep the other ingredients.
- Heat the oil in a large skillet or pot, add onion and the bell pepper. Sauté for about 3 minutes. Stir in the garlic, and all spices and sauté for a further one minute.
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