AMERICAN-STYLE RED BEANS AND RICE
This is a tasty treat I taught myself to make when I was snowed in and couldn't get to the grocery store. Tasty and easy to make.
Provided by LAURENB222
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
- Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 101.1 g, Fat 5.1 g, Fiber 9.9 g, Protein 14.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 3.8 g
ADOBO SEASONED CHICKEN AND RICE
Steps:
- Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
- Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
- Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
- Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.
- After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
- Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.
CREAMY RICE AND BEANS IN THREE CLASSIC FLAVORS
How to make risotto in a rice cooker
Provided by Rick Bayless
Categories Bean Rice Low Fat Vegetarian Kid-Friendly High Fiber Dinner Hot Pepper Healthy Small Plates
Yield Serves 4
Number Of Ingredients 19
Steps:
- Roast the chiles over an open flame or close up under a preheated broiler, turning them regularly, until evenly blackened and blistered, about 5 minutes for open flame, 10 minutes for the broiler. Place in a bowl, cover with kitchen towel and cool until handleable. Rub off the blackened skin, pull out the seed pod and scrape out the seeds. Rinse briefly to remove any stray seeds and bits of blackened skin. Cut into 1/4-inch pieces.
- Measure the olive oil into a rice cooker and add the onion. Set the lid in place and cook, stirring from time to time, for about 10 minutes or until the rice cooker turns to "keep warm" mode-the onions should be translucent and beginning to brown. If using a pressure cooker, cook the onion in it.
- Add the rice to the rice cooker and stir it with the onion for a minute. Stir in the broth, roasted chiles and salt (1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth). If making the smoky red chile version, stir in the chipotle, canning liquid and paprika. If making the garlicky tomato version, stir in the rehydrated tomatoes and roasted garlic.
- For all versions, cover the rice cooker, once again turn it to "cook" and let the rice cook for 10 minutes. Stir the mixture thoroughly, re-cover and cook for 10 minutes more. (For the pressure cooker, set over medium heat, time 7 minutes once full pressure is reached, then do a quick release.) Turn off the rice cooker. The rice will look soupy, but the grains should be cooked through and firm; the creamy rice will thicken considerably as you finish the recipe. (If you're craving a bit more richness, stir in a couple tablespoons melted butter or olive oil.)
- If making the herby green chile version, stir in the herbs (or Green Chile Adobo).
- Stir in the beans and cheese, then taste and add a little more salt if it needs it. Serve in warm, shallow bowls or pasta bowls, sprinkled with a little extra cheese.
- Green Chile Adobo:
- Set a large (10-inch) skillet over medium heat and lay in 1/2 head of garlic (separated into cloves but not peeled) and 4 to 5 fresh serrano chiles (stems removed). Roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. Cool, slip off the garlic's husks and give it all a rough chop (no need to remove the chile seeds). In a blender or food processor, combine the garlic and chiles with 1 large bunch cilantro, 1 large bunch flat-leaf parsley, 1 cup olive oil and 2 generous teaspoons salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto).
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 WITH BEANS (MORO DE HABICHUELAS)
One of the most common dishes in the Dominican Republic, Moro is a mixture of rice, beans and vegetables.
Provided by Vanessa
Categories Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
- Add the beans with it's liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with a side of your choice.
Nutrition Facts : Calories 514 kcal, Carbohydrate 95 g, Protein 13 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 268 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
ADOBO RICE
Make and share this Adobo Rice recipe from Food.com.
Provided by foodart
Categories Rice
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Wrap the following; paprika, onion, garlic, ginger, bay leaves, pepper corn and chili and using a string to hold the cheesecloth together. In a saucepan add in the chicken broth, oil, vinegar, soy sauce and cheesecloth. Bring to a boil and simmer for 20 to 30 minutes. Remove the cheesecloth. Cool at room temperature. About 1 1/2 hours.
- Wash the rice and place into a rice cooker add in the adobo broth. Set the rice cooker to cook.
ADOBO RICE WITH BEANS AND TOMATO
I needed a side dish that would add some interest to an otherwise boring plate. My husband and I both had thirds! Most of the active work happens while the rice cooks. Then it's just easy assembly.
Provided by HopeJohnJP
Categories Long Grain Rice
Time 1h
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine rice and chicken stock in a medium saucepan. Bring to a boil, stir once, cover, reduce heat and simmer 45 - 55 minutes or until most liquid has been absorbed. Remove from heat and let stand, covered, 5 - 10 minutes more. Pour off any remaining liquid if necessary.
- Meanwhile, heat oil and butter in a medium skillet and sauté onion and garlic over medium heat until tender and golden. Add beans and tomatoes and cook gently until most tomato liquid is cooked off. Season to taste.
- Combine chipotle and cream cheese. Stir into hot rice until well mixed. Add shredded cheese, sour cream and sautéed vegetables. Check seasoning. Serve hot.
Nutrition Facts : Calories 272.5, Fat 16.2, SaturatedFat 8.5, Cholesterol 38.9, Sodium 401.5, Carbohydrate 22.3, Fiber 5.6, Sugar 4.7, Protein 10.9
SPANISH RICE AND BEANS
This Spanish rice and beans brings big flavor to humble ingredients! It's a tasty vegan and vegetarian main dish or easy side dish.
Provided by Sonja Overhiser
Categories Main Dish
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Finely dice the onion.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 5 minutes until translucent, stirring occasionally. Add the rice and cook for 2 minutes, stirring occasionally. Add the salsa, adobo sauce, broth, and kosher salt.
- Bring to a boil. Then reduce the heat to low, cover, and simmer for 20 minutes until all the liquid is cooked out. Remove from the heat and allow to stand for 5 minutes to steam.
- Fluff with a fork. Stir in the beans (drained and rinsed), chopped roasted red peppers and cilantro. Serve immediately.
Nutrition Facts : Calories 516 calories, Sugar 6.4 g, Sodium 1189.1 mg, Fat 10.6 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 93.3 g, Fiber 9.9 g, Protein 12.2 g, Cholesterol 0 mg
ADOBO SHRIMP & BLACK BEANS
Chipotle (yes, the fast food chain) inspired this dish. Our fajita style shrimp and black beans are made even more flavorful with smokey adobo sauce and Latin spices. If you can't find chipotles in adobo sauce, substitute your favorite hot sauce. Paired with lime cilantro rice, you've got a dish that'll easily put Chipotle out of business. Look for canned chipotle peppers in adobo sauce in the ethnic aisle of your grocery store.
Provided by CookSmarts
Time 40m
Yield 4
Number Of Ingredients 22
Steps:
- Reheat rice on stovetop or in the microwave. Mix together with cooking oil, lime juice, cilantro, and hot sauce. Season to taste with salt.
- Heat a saute pan over medium-high heat. Add 1 tbs. (15 ml) cooking oil and then shrimp to heated oil. Add in one-third of the tomato / adobo mix and also one-third of the spice mix. Saute until almost done, ~6 minutes. Remove from pan and set aside.
- Return pan to medium-high heat and add another tbs. of cooking oil. Add garlic to heated pan and then onions. Saute until softened, 3 to 5 minutes and then add peppers with beans. Add remainder of the sauce and spice mix, and saute until peppers are tender but still crunchy, 3 to 5 minutes. Return shrimp to pan and toss everything through. Finish with a squeeze of lime juice, and season to taste with more salt, pepper, hot sauce, or any of the spices. Garnish with chopped cilantro.
Nutrition Facts : Calories 506, Carbohydrate 67g, Cholesterol 143mg, Fat 14g, Fiber 10g, Protein 27g, SaturatedFat 2g, Sodium 3272mg, Sugar 6g, TransFat 0g
ADOBO RICE AND BLACK BEANS
Provided by Robin Miller : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring the water to a boil in a medium saucepan. Add rice, black beans and adobo seasoning and bring to a simmer. Reduce heat to low, cover and simmer 10 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.
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- STEP 2: After you soak the beans, bring beans to boil for 1-2 minutes, then reduce heat to low, cover and simmer gently for 1-2 hours or until beans are tender and soft. The last half hour that your beans are cooking you can begin to make your sofrito (see below), or once the beans are done cooking you can turn the heat off and allow the beans to sit while you cook your sofrito. It’s just up to your advancement level of cooking and preference. REMOVE THE BAY LEAF BUT DO NOT DRAIN THE BEANS. The liquid is essential to the recipe!
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- In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazón, oregano, cumin, adobo, and black pepper for about 2-3 minutes until vegetables begin to release the aroma.
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