Black Beans And Corn Over Rice Food

BLACK BEANS, CORN, AND YELLOW RICE

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.

SALSA RICE WITH BLACK BEANS AND CORN

Steps:

• In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.

BAJA BLACK BEANS, CORN AND RICE

Steps:

• Cook brown rice.
• In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
• To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
• Stir together before eating.

BLACK BEANS AND CORN OVER RICE

Steps:

• Put the beans, corn, peppers and some of the sauce into a 4 or 6 cup saucepan. Add broth or water to moisten, it doesn't need to cover.
• Bring to the simmer, cover and steam gently, for ten or fifteen minutes, or until tender.
• Serve, as a side dish, spooned over rice, with a few tablespoons of soy sauce dribbled over each serving.
• Alternately, the rice and beans can be stirred together and served with soy sauce, or another way, to your liking, in a warm serving bowl.

SPICY CORN AND BLACK BEANS

Steps:

• Heat oil in a large saucepan.
• Add onion and cook until onion is softened.
• Add remaining ingredients and cook until thoroughly heated, stirring frequently.

CLASSIC BLACK BEANS AND RICE

Steps:

• Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
• Sauté until tender@8-10 minutes.
• Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
• Serve over white rice.
• I like to mash a few of the beans with the back of a spoon to flavor the sauce.
• Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

BLACK BEANS OVER DIRTY RICE

Steps:

• Cook rice according to directions on the box.
• While the rice is cooking, drain the cans of beans.
• Cut tomatoes into chunks and boil with 1/2 cup of water.
• Mix together the boiled tomatoes, 1/2 cup of corn and beans in large bowl.
• Microwave on high for 5-7 minutes stirring occasionally.
• Serve bean mixture over rice.

BLACK BEANS & CORN

Steps:

• Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
• Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
• Serve this over brown rice if you like, or top with pico de gallo and/or avocados.

A SIDE OF BLACK BEANS AND CORN

Steps:

• Heat oil in pan on medium heat.
• Add onions, cumin powder, cooking til onions are soft.
• Add beans, corn, taco seasoning.
• Stir, lower heat to medium-low and cook til warm, mixed, stirring constantly so beans don't stick.
• Add hot sauce, stir and heat for another minute.