Tasty Beans And Rice Recipes

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

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.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

Steps:

• In a large skillet, heat the oil, add the onion, green pepper and garlic; saute till softened.
• Add the tomatoes, zucchini, oregano,and rosemary.
• Cover the skllet and simmer for about 5 minutes.
• Add the beans, green chilies, and picante sauce to taste.
• Simmer the mixture stirring occasionally until it's heated through.
• Season with salt and pepper if desired.
• To serve, spoon the veggie-bean mixture over the hot rice; sprinkle with cheese, and hot sauce if desired.

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• Sprinkle half of the grated cheese on the bottom of the casserole dish.
• Spoon 1 cup of the cooked rice evenly over the cheese, and sprinkle with half of the green onions.
• Top the onions with half of the chilies, half of the refried beans and half of the sour cream.
• Repeat this layer reserving 1/2 of the shredded cheese to sprinkle on top.
• Bake for 25 to 30 minutes until thoroughly heated through and the cheese is melted on top.
• Spoon salsa around the edge of the top of the dish, and serve more salsa at the table.