Spicy Pintos And Rice Recipes

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PINTO BEANS AND RICE

I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.-Linda Romano, Mt. Airy, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10



Pinto Beans and Rice image

Steps:

  • In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 263 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.

1 large onion, chopped
2 tablespoons vegetable oil
3/4 cup ketchup
2 to 4 tablespoons brown sugar
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke, optional
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long grain rice
2 cans (15 ounces each) pinto beans, rinsed and drained

SPICY PINTOS AND RICE

Make and share this Spicy Pintos and Rice recipe from Food.com.

Provided by what-a-kerfuffle

Categories     One Dish Meal

Time 15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 7



Spicy Pintos and Rice image

Steps:

  • In medium pot, saute onion and garlic in oil. Add remaining ingredients and cook until heated through.

Nutrition Facts : Calories 514.7, Fat 5.5, SaturatedFat 0.9, Sodium 91, Carbohydrate 92, Fiber 27, Sugar 2.2, Protein 27.3

4 (15 ounce) cans pinto beans
2 cups cooked brown rice
4 teaspoons olive oil
1 onion
3 garlic cloves
1/2 teaspoon cumin
1/3 cup salsa, hot

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



Spicy Beans and Rice image

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.

2 cups uncooked instant rice
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Dash pepper
1 can (16 ounces) chili beans, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup salsa
1 cup shredded reduced-fat cheddar cheese

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



Spicy Rice and Beans image

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

1 cup onion, chopped
3 cloves garlic, smashed
1/2 cup celery, chopped
1 jalapeno pepper, seeded and finely diced
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons chili powder
1 1/2 cups long grain brown rice, uncooked
1/2 cup grated carrot
2 3/4 cups water
1 tablespoon vegetable bouillon granules
1 bay leaf
1 (14 ounce) can red kidney beans or 1 (14 ounce) can pinto beans, drained
1 cup chopped tomato
1/2 cup fresh corn or 1/2 cup frozen corn
1 tablespoon fresh cilantro, chopped (optional)
2 tablespoons fresh parsley

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