COPYCAT CHILI'S BLACK BEANS
Make and share this Copycat Chili's Black Beans recipe from Food.com.
Provided by Millereg
Categories Black Beans
Time 25m
Yield 31 ounces, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a saucepan and mix thoroughly.
- Let simmer for about 20- 25 minutes.
- Place beans on the bottom of a plate, covering the middle.
- Place chicken breast in the middle, a serving of rice on the side, and a generous helping of picadillo.
- Sprinkle with a tablespoon crushed tortilla chips (optional).
Nutrition Facts : Calories 143.8, Fat 0.7, SaturatedFat 0.2, Sodium 5.5, Carbohydrate 25.9, Fiber 9.3, Sugar 0.4, Protein 9.5
BLACK BEAN CHILI
A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.
Provided by JANED
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
- Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
CHILI RICE
Steps:
- In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
- Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
- Fluff with fork and garnish with green onions.
BLACK BEANS AND RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h5m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
- Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.
BLACK BEANS AND RICE CHILI
Turn Zatarain's Black Beans and Rice Mix into a one-skillet chili meal that the whole gang will love. Corn and red bell pepper add color and texture to this flavorful dish.
Provided by Zatarain's
Categories Trusted Brands: Recipes and Tips Zatarain's®
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
- Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
- Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking. Serve with assorted toppings, if desired.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 34.9 g, Cholesterol 60.5 mg, Fat 15.1 g, Fiber 5.3 g, Protein 23.3 g, SaturatedFat 4.7 g, Sodium 767.6 mg, Sugar 3.8 g
QUICK BLACK BEANS AND RICE
Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!
Provided by Kathy Miller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 47.8 g, Fat 5.3 g, Fiber 8.8 g, Protein 10 g, SaturatedFat 0.5 g, Sodium 552.4 mg, Sugar 4.8 g
CHILI BROWN RICE WITH CHICKEN, BLACK BEANS AND OLIVES
A recipe posted in the 01/14/09 edition of the Wichita Eagle. I loved the combination of ingredients and the fiber content. An easy to make mexican meal made in one dish! I think this could easily be made into a OAMC meal either cooked and frozen, or made as a "dump" meal.
Provided by Amy in Kansas
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 2-3 minutes.
- Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour.
- Stir in beans, chicken, corn and olives; if mixture seems dry, stir in more salsa. Cover; continue cooking 1 minute. Turn off heat; let rest, covered, 4 minutes.
- Stir in avocado and cilantro. Add lime juice, pepper and salt to taste, if needed. Serve at the table with bowls of salsa, sour cream, cheese and onion.
Nutrition Facts : Calories 558.3, Fat 15.8, SaturatedFat 3, Cholesterol 52.5, Sodium 887.9, Carbohydrate 76.9, Fiber 11.8, Sugar 4.5, Protein 30.2
BLACK BEANS AND RICE CHILI
Turn Zatarain's Black Beans and Rice Mix into a one-skillet chili meal that the whole gang will love. Corn and red bell pepper add color and texture to create a flavorful dinner idea.
Provided by Zatarains
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
- Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
- Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking.
Nutrition Facts : Calories 280.6, Fat 16.7, SaturatedFat 5.2, Cholesterol 51.4, Sodium 81, Carbohydrate 17.8, Fiber 3, Sugar 3, Protein 16.9
SUPER EASY BLACK BEANS & RICE
Steps:
- In a large non-stick saucepan, heat vegetable broth over medium-high heat. Add onion and garlic and cook until onion is soft and transparent, and garlic is fragrant.
- Reduce heat slightly, then add the green chiles, pre-cooked rice, black beans, and salt and pepper. Heat until warm throughout, about 3-4 minutes, stirring occasionally.
- Remove from heat, add vinegar, lime juice and cilantro. Stir to combine.
- This dish is best served immediately, but can also be stored in the fridge in an airtight container for 2-3 days. If not eating immediately, I recommend adding a splash of lime juice to the dish before serving.
- Eat on its own or, as a filling for a burrito or tacos, or with scrambled tofu for breakfast (see ideas for serving in the Notes section below). There are so many options!
Nutrition Facts : ServingSize 1 cup, Calories 225 kcal, Sugar 0.8 g, Sodium 466 mg, Fat 2.8 g, Carbohydrate 41.2 g, Protein 8.5 g
BLACK BEAN AND RICE CONFETTI SALAD
This is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. I've tweaked this recipe a bit each time I've made it. Alternatives include swapping orange juice for lime juice or green onions for red.
Provided by ButterflyVioletta
Categories Black Beans
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Bring chicken broth and water to boil in heavy large saucepan.
- Add rice and bay leaves.
- Bring to boil.
- Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
- Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
- Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
- Season salad to taste with salt and pepper.
- Cover and refrigerate. Serve chilled.
Nutrition Facts : Calories 337, Fat 10.3, SaturatedFat 1.6, Sodium 432.4, Carbohydrate 50.5, Fiber 7.4, Sugar 1.7, Protein 10.9
ZUCCHINI, BLACK BEAN, AND RICE SKILLET
This was stolen directly from Readyseteat.com. Our family really enjoyed it and I loved how easy, inexpensive and healthy it was. I use instant brown rice (and just cook it a little longer) and vegi stock in place of the water. Feel free to add sour cream, avocado, jalepenos or whatever floats your boat!
Provided by jennyblender
Categories One Dish Meal
Time 30m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
- Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
BLACK BEANS AND RICE
Steps:
- Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.
- Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.
Nutrition Facts : Calories 303 calorie, Fat 0.8 grams, SaturatedFat 0.2 grams, Carbohydrate 60.1 grams, Fiber 5.2 grams, Protein 11.8 grams
CHILI BEANS WITH RICE
A mix of kidney beans with pintos, chili seasonings and browned, smoked sausage, served over rice.
Provided by Deep South Dish
Categories Main Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a 4-to-6-quart saucepan and brown sausage; remove and set aside.
- Add remaining olive oil, onion, bell pepper and celery and sauté for 3 minutes stirring regularly. Add garlic and cook another minute.
- Add beans, chicken stock, mustard and seasonings; stir gently and bring to a boil.
- Return sausage to pot, reduce to a simmer with a low bubble and cook, stirring several times for about 45 minutes or until creamy and thickened.
- Taste and add Creole or Cajun seasoning, salt and/or pepper, only as needed, to taste. Remove and discard bay leaf before serving.
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BLACK BEANS AND RICE CHILI RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 45 mins
- Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
- Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
- Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking.
EASY BLACK BEAN CHILI ON RICE RECIPE - LAND O'LAKES
From landolakes.com
Servings 4Calories 310 per serving
- Cook over medium heat, stirring occasionally, 5 minutes or until onions are soft and lightly browned. Add beans, tomato sauce, chili powder, chiles and cumin. Continue cooking 5 minutes or until heated through.
BLACK BEAN CHILI & RICE - SCHNUCKS
From nourish.schnucks.com
Servings 4Total Time 40 minsCategory Soup & ChiliCalories 420 per serving
- Heat oil in large pot over medium-high heat. Add onion, bell pepper, garlic and carrot and sauté until soft, 7-10 minutes. Stir in chili powder, oregano, cumin and cayenne and cook 2 more minutes. Add beans, 1 cup water and tomato sauce. Bring to a boil, stirring occasionally.
- Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season with salt and pepper, if desired.
BLACK BEANS AND RICE RECIPE - REAL SIMPLE
From realsimple.com
5/5 (181)Total Time 40 minsServings 6Calories 425 per serving
- In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil.
- Meanwhile, in a saucepan, heat the remaining 2 tablespoons oil over medium heat. Sauté the onion, green pepper, and garlic until softened, about 5 minutes.
- Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon salt. Cover and bring to a boil.
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- Place beans in a large bowl and cover with 2 inches of water. Let soak overnight, or for at least 4 hours. Drain and rinse beans. For Instant Pot instructions to prepare the beans, scroll down to our “Cooking By the Numbers…” section below.
- Place beans in a stock pot and cover with 2 inches of fresh water. Bring to a boil over high heat, then reduce heat to low and cover. Cook for 35-45 minutes, or until beans are tender and cooked through. Drain. Stir in chipotles in adobo, adobo sauce, paprika, cumin, and lime juice. Set aside. (You can also cook the beans ahead of time and refrigerate for up to 2 days.)
- Heat 1 tablespoon canola oil over medium-high heat in the same pot the beans were cooked in. Add chicken and sprinkle with salt and pepper. Cook, stirring often, until chicken is cooked through. Transfer to the bowl that the beans are in and set aside.
- Reduce heat to medium and add remaining canola oil to the pot. Add rice and stir frequently until golden brown, about 3 minutes. Add garlic to the pot and let cook 30 seconds. Stir in the chicken broth. Reduce heat to medium-low and cover. Let cook 15-20 minutes, or until rice is done.
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- Stir together black beans, rice, water, salsa, cumin, chili powder, garlic powder, salt & pepper in the slow cooker.
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- In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes.
- Meanwhile, in another medium saucepan, combine the beans, Worcestershire, hot sauce, cumin, chili powder, salt and stock or water. Bring to a simmer, then turn the heat down to medium-low and cook, stirring occasionally, until the beans are tender and the liquid has thickened, about 20 minutes. Stir in the lime juice and taste for seasoning.
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