Yellow Rice And Black Beans Recipes

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.

Steps:

• Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
• Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
• Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
• To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
• Stir the drained beans and cumin into the mixture adding salt to taste.
• Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
• To serve, divide the rice into 4 equal portions and place on individual plates.
• Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
• Serve lime wedges on the side to squeeze over all.

Steps:

• Cook rice according to package directions; keep warm.
• Meanwhile, drain beans, reserving 2 tablespoons liquid.
• Combine beans, reserved liquid, lime juice, chili powder and cumin in a saucepan.
• Cook over medium heat until thoroughly heated; stir in 1 tablespoon cilantro.
• Serve beans over rice and sprinkle with remaining 1 tablespoon cilantro.
• Garnish, if desired.

Steps:

• Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Steps:

• While cooking yellow rice.
• Melt butter in beans.
• When rice is cooked, add to beans.

Steps:

• Cook rice, following package directions, with the addition of turmeric to the cooking liquid.
• Heat vegetable oil and butter in a medium saucepan over medium heat. Add onion, celery and green pepper; cook, stirring constantly, until tender. (include sausage in saute, if including meat, until browned & done).
• Stir in drained beans, tomatoes, sugar, oregano, basil, garlic powder, pepper, salt, and hot sauce; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened, stirring frequently; set aside.
• Serve hot black bean mixture over rice.