BEANS AND RICE
Steps:
- In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.
BBQ BLACK BEANS AND RICE
One of my favorite recipes from 1,001 Vegetarian Recipes. Also one of the first recipes I tried to cook when I first became a vegetarian. Sounds funny, tastes great! Even my carnivorous roommate from college loved this one.
Provided by I Cook Therefore I
Categories Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium heat
- Add onions and bell peppers and cook until softened.
- Stir in the water and bring it to a boil.
- Stir in the rice and return to boil.
- Cover and simmer for 20 minutes or until rice is tender.
- Stir in the corn beans and BBQ sauce and heat through.
- Enjoy!
Nutrition Facts : Calories 245.4, Fat 4.7, SaturatedFat 0.7, Sodium 260.9, Carbohydrate 44.9, Fiber 6.2, Sugar 2.4, Protein 7.5
BARBECUE MARLIN WITH SPICY YELLOW RICE WITH RED BEANS, AND AVOCADO PUREE
Steps:
- Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl. Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture. Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown. Turn the fish over and cook for 3 to 4 minutes. Brush with the barbecue sauce, turn over, and cook for 30 seconds. Turn over and brush with more of the sauce. Keep warm. In the center of each of 4 dinner plates, place 2 heaping tablespoons of Spicy Yellow Rice with Red Beans. Place a marlin fillet on top of the rice at an angle. On one side of the marlin fillet, at the base of the mound of rice, place a dollop of Avocado Puree.
- Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes. Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender. Fold in the beans and green onions and re-season.
- Place avocado and lime juice in a food processor and process until smooth. Add the honey and pulse 3 times. Add the cilantro and pulse until just combined but there are still some flecks. Season with salt and pepper, to taste.
BARBECUED CHICKEN 'N' RICE
For this recipe, my daughters enjoy measuring the rice and stirring together the spices and other ingredients that go into the homemade barbecue sauce. The moist, tender chicken is one of their dad's favorites, so they're always proud to have played a part in making it.-Patricia Kaliska, Phillips, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, saute onion and celery in butter until tender. Add the next nine ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. , Meanwhile, combine rice and broth in a greased 13-in. x 9-in. baking dish. Top with chicken and barbecue sauce. Bake, uncovered, at 400° for 55-60 minutes or until the rice is tender and meat juices run clear.
Nutrition Facts :
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