BLACK BEANS AND RICE
Bonnie Baumgardner often serves this quick skillet side dish to delighted guests at her Sylva, North Carolina home. "It tastes so delicious it's hard to believe it's good for you," she exclaims. "And it's hearty enough to serve as a meatless main dish."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 175 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 396mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
SPICY BLACK BEANS AND RICE
From Betty's Soul Food Collection... Rice and beans take a flavor leap forward with garlic and oregano for zip and-to dress things up-diced red bell pepper.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
- Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.
Nutrition Facts : Calories 230, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 6 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 0 g
SPICY BLACK BEANS AND RICE
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a kettle combine the beans, the ham hock, the garlic, the bay leaf, the orégano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham hock from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion.
- To quick-soak dried beans:
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
SPICY BLACK BEANS AND YELLOW RICE
Provided by Tyler Florence
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the beans:
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- For the rice:
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
SPICY BEANS 'N' RICE
Savory Cajun flavor zips up this quick skillet dish that's loaded with beans, tomatoes, rice and seasonings. "It's delicious served with corn bread muffins," notes Ranae Jones from Fort Rucker, Alabama.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a nonstick skillet, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice.,
Nutrition Facts : Calories 298 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 888mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 10g fiber), Protein 14g protein.
SPICY RICE AND BEANS
Make this as spicy as you wish,add more or less,cumin, coriander, chili powder and jalapeno. We like it hot!! from Company's comming - diabetic cooking.
Provided by Derf2440
Categories One Dish Meal
Time 53m
Yield 7 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
- Add cumin, coriander, chili powder and rice.
- Cook on medium, stirring occasionally until golden.
- Stir in carrot, water, bouillon powder and bay leaf.
- Cover; Simmer on medium low for 20 minutes.
- Stir in beans, tomato and corn.
- Cover; heat for 15 to 20 minutes until liquid is absorbed.
- Remove and discard bay leaf.
- Stir in cilantro and 1 tablespoon parsley.
- Garnish with remaining parsley.
Nutrition Facts : Calories 271.5, Fat 3.9, SaturatedFat 0.5, Sodium 36.8, Carbohydrate 51.1, Fiber 7.5, Sugar 3.2, Protein 9.3
QUICK BLACK BEANS AND RICE
Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!
Provided by Kathy Miller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 47.8 g, Fat 5.3 g, Fiber 8.8 g, Protein 10 g, SaturatedFat 0.5 g, Sodium 552.4 mg, Sugar 4.8 g
SPICY BEANS AND RICE
"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed. , Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 294 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 905mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 13g protein.
SPICY BLACK BEANS AND RICE
Instead of Mexican-style stewed tomatoes, I used garden fresh tomatoes and hot peppers. I also threw in some hominy just for fun and used red beans because I didn't have black beans. I would have loved to throw in some cilantro if I had some. You can prepare this during the week, and it's quite good. Recipe courtesy of Better Homes and Gardens New Cookbook Prizewinning Recipes. Serving size is estimated.
Provided by AmyZoe
Categories One Dish Meal
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan cook the 1/2 cup onion and garlic in hot oil until tender but not brown.
- Carefully stir in beans, undrained tomatoes, salsa, salt, and cayenne pepper.
- Bring to boiling and reduce heat.
- Simmer, uncovered, for 15 minutes.
- To serve, mound rice on serving plates. Make a well in each mound.
- Spoon the black bean mixture into wells.
- If desired, sprinkle with shredded cheese and the 1/4 c chopped onion.
Nutrition Facts : Calories 401.1, Fat 9.8, SaturatedFat 3.1, Cholesterol 9.9, Sodium 565.5, Carbohydrate 66.4, Fiber 7.3, Sugar 2.1, Protein 12.9
FOAMY WHITE STEAMED RICE AND BEAN DUMPLINGS
Provided by Julie Sahni
Categories Bean Rice Side Steam Vegetarian Diwali Vegan Sesame Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes twenty-eight to thirty 2 1/2-inch round dumplings
Number Of Ingredients 6
Steps:
- 1. Pick clean and wash the beans. Put them in a bowl and add water to cover by at least 2 inches, and let them soak for 8 hours. Drain and rinse the beans.
- 2. Add the beans and 1 1/3 cups water to the container of a food processor or blender and puree them. The puree should be extremely smooth, light, and fluffy. Transfer to a large bowl.
- 3. Line a sieve with a double layer of cheesecloth and put the cream of rice cereal in it. Hold the sieve under cold running water right in the kitchen sink. Rinse the cereal until no clinging starch is remaining and the water begins to run clear through the cheesecloth. Squeeze the rice cereal thoroughly of all moisture and add it to the bean paste. Beat the bean and rice mixture thoroughly. Add salt if desired. Cover the bowl with a kitchen towel or plastic wrap and place it in a warm place for 8 to 12 hours to ferment the batter.
- 4. When you are ready to make the dumplings, stir the baking soda gently into the batter, using a rubber spatula. (Do not overblend as the batter must remain foamy and airy for the dumplings to come out light.) Let the batter rest for 4 to 5 minutes.
- 5. While the batter is resting, cut pieces of cheesecloth into neat rounds or squares to fit the depressions of the idlee dumpling racks. Each piece of cheesecloth lining can be used twice. Therefore you will need half as many pieces for lining as the number of dumplings. The cheesecloth pieces should be slightly larger than the depressions so that they overhang by about 1/3 inch.
- 6. Line the dumpling racks with the pieces of cheesecloth. Brush them lightly with oil. Bring water to a boil in the idlee steamer, a pressure cooker, or a 6- to 8-quart sauce pot in which the idlee racks fit.
- 7. Spoon about 1/4 to 1/3 cup batter into each lined depression of the rack. Attach the racks and place in the steamer.
- 8. Steam the dumplings for 12 to 15 minutes or until a toothpick inserted into them comes out clean. Remove the racks from the steamer apparatus and separate the dumpling racks. Pick up each dumpling with the cloth and gently peel away the cheesecloth. Place the steamed dumplings in another steamer or a covered dish to keep them warm.
- 9. Turn the cheesecloth pieces over and line the racks with the smooth reverse side up. Brush lightly with oil. Proceed with the remaining batter the same way.
- To serve, place the dumplings (2 per person) in a rimmed soup plate or a shallow bowl about 5 inches in diameter. Make an indentation in the center of the dumpling with your index finger or with the back of a wooden spoon. Pour about 1 to 1 1/2 teaspoons sesame oil in the depression and over the dumplings.
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