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
FAST CHICKEN OVER BLACK BEANS AND RICE
I keep black beans on hand, and when I'm exhausted and don't feel like cooking for my family, I pull out this recipe. So easy to remember, make it once, and it's in your head forever!
Provided by Redhead
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed, 20 to 25 minutes. Allow rice to stand covered for about 10 minutes.
- Mix salsa with black beans in a microwave-safe bowl, and cook in microwave oven on high until hot, about 2 minutes; stir once or twice during heating.
- Divide cooked rice into individual serving bowls.
- Top the rice with black bean mixture, chicken strips, and Cheddar cheese; garnish with fresh cilantro and dollops of sour cream.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 56.5 g, Cholesterol 57.7 mg, Fat 9.9 g, Fiber 8.3 g, Protein 27.3 g, SaturatedFat 5.5 g, Sodium 639.5 mg, Sugar 0.7 g
ONE DISH CHICKEN, BLACK BEANS, AND RICE
One Dish Chicken, Black Beans, and Rice for an easy weeknight dinner! #chicken #dinner the-girl-who-ate-everything.com
Provided by Christy Denney
Categories All Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Add the rice, broth, salsa, butter, and salt to the pan and whisk together. Sprinkle the black beans on top.
- Lay the chicken breasts on top and pour the enchilada sauce on top of the whole dish.
- Cover tightly with foil and bake for 45-55 minutes or until chicken is no longer pink. Remove the chicken from the dish and stir rice. Replace the chicken and sprinkle with cheese. Cover with foil and let the cheese melt. Sprinkle with the green onions.
Nutrition Facts : ServingSize 1 g, Calories 516 kcal, Carbohydrate 32 g, Protein 50 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 141 mg, Sodium 1332 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 7 g
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
BLACK BEANS AND RICE WITH CHICKEN AND APPLE SALSA
Canned beans get an upgrade thanks to garlic and spices.
Provided by Bon Appétit Test Kitchen
Categories Bean Chicken Fruit Poultry Rice Low Fat Quick & Easy Low Sodium Dinner Lunch Apple Legume Healthy Low Cholesterol Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.
- Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper, and more lime juice, if desired.
- Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.
CHICKEN AND RICE WITH BLACK BEAN SALSA
This is a really nice one dish recipe that is incredibly easy, and my boys/husband love it. Being that they are not big fans of rice, I considered this one a success. Credit to the OrderingDisorder blog.
Provided by lawmama
Categories One Dish Meal
Time 45m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- First, start your rice. Brown rice can take up to 45 minutes to cook sometimes (although I like the Uncle Ben's 10-minute brown rice). Time it accordingly so that the rice is finished by the time the main dish is finished.
- Pour the salsa into the bottom of a 13" x 9" glass baking dish. You can add extra if you want salsa leftover to mix into the rice.
- Fillet the chicken breasts. Lay them on top of the salsa.
- Bake for 25 minutes.
- Remove from the oven and pour the black beans in the baking dish. Bake for another 10 minutes.
- Take it out again and sprinkle the top with shredded cheese. Bake for another 2 minutes or until the cheese melts.
- Dish out the chicken and black beans onto plates. Then, mix in the prepared rice into the dish with the leftover salsa and beans, and serve alongside the chicken. Enjoy!
Nutrition Facts : Calories 492.8, Fat 9.7, SaturatedFat 5.3, Cholesterol 23.7, Sodium 1041.2, Carbohydrate 78.5, Fiber 18.5, Sugar 5, Protein 25.9
BLACK BEAN CHICKEN WITH RICE FOR TWO
"This favorite dish only requires a few ingredients, so it's easy to fix on a weeknight." Molly Newman - Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 8-10 minutes or until a thermometer reads 170°., Slice chicken; serve with rice and bean mixture.
Nutrition Facts : Calories 391 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 649mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 7g fiber), Protein 32g protein.
CHICKEN BLACK BEAN AND RICE SOUP
Steps:
- In a large Dutch oven or soup kettle, heat the olive oil and add the onion and jalapeno pepper. Cook for about 4 to 5 minutes, stirring occasionally.
- Add the remaining ingredients, stir to combine well. Over medium to medium-high heat bring to a boil. Reduce heat and simmer until rice is tender, stirring occasionally. Serve with sour cream, cheddar cheese, and tortilla chips, if desired or top with your favorites.
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
CUBAN BLACK BEANS CHICKEN WITH RICE
This Cuban Black Beans Chicken and Rice recipe will take you straight to the streets of Miami! An easy comfort food chicken dinner you will make over and over again.
Provided by Mahy
Categories Main Course
Time 50m
Number Of Ingredients 24
Steps:
- Preheat your oven to 400 degrees F.
- Follow the recipe for salsa avocado roast chicken skilletand roast the chicken.
- In the meantime, cook the rice. Place a pot over medium-high heat and add in the butter (or olive oil), then add in the rinsed rice and sauté the rice in the butter for at least 1 min and up to 2 mins. Then add in the salt and water.
- Bring the mixture to a boil, and then lower the heat to the lowest setting on your stove. Cover the pot and allow the rice to cook for about 30 mins until all water is absorbed and the rice is tender.
- **If using wild rice, black or brown rice, make sure the rice is soaked for 30 mins prior to cooking.
- In the meantime, start with the beans. Add the olive and start sauteeing the onions and bell peppers in a deep skillet or cast iron pan over medium-high heat. Add a pinch of salt and sauté for about 2-3 mins until the veggies are softened.
- At that point add in the garlic and cilantro and sauté for another min. Then add in the beans, spice, and stock and bring the mixture to a boil.
- Lower the heat to a simmer and let the beans soak up all the flavors and cook for about 5 mins more until the sauce starts to thicken up.
- Finish off the beans by adding the vinegar and cilantro. Turn off the heat and keep the beans covered until ready to serve.
- Make the avocado creme by pulsing all ingredients together, follow the recipe in this Mexican style lentil detox salad.
- To serve, place the rice on a side, the chicken on the other side and the beans in the middle overlapping on both sides.
- Drizzle avocado creme on a side, the salsa on the other, hot sauce and sour cream on the corner.
Nutrition Facts : ServingSize 1 serving without avocado crema, Calories 525 kcal, Carbohydrate 90 g, Protein 16 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 386 mg, Fiber 13 g, Sugar 2 g
CHICKEN BAKE WITH BLACK BEANS AND SALSA
I was looking for an easy and quick oven baked chicken recipe and found this online... It was ridiculously easy and insanely delicious! I just had to share it... enjoy!
Provided by Hollyism
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
- Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
- Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
- Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.
Nutrition Facts : Calories 524.4, Fat 23.1, SaturatedFat 11.6, Cholesterol 98.4, Sodium 1669.8, Carbohydrate 46.3, Fiber 11, Sugar 8.4, Protein 37.3
CHICKEN CASSEROLE WITH BLACK BEANS, CORN, AND SALSA
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray.
- Season chicken with salt and pepper.
- Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
- Arrange chicken over bean and corn mixture, then spoon remaining salsa over chicken. Sprinkle with remaining cilantro and top evenly with cheese.
- Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until chicken is tender and juices run clear.
Nutrition Facts : Calories 639 kcal, Carbohydrate 55 g, Cholesterol 144 mg, Fiber 15 g, Protein 62 g, SaturatedFat 10 g, Sodium 1968 mg, Sugar 12 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
SALSA RICE WITH BLACK BEANS AND CORN
Provided by Robin Miller : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
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- Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime. Sprinkle with a little kosher salt and black pepper. Set aside.
- Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed). Season with salt and pepper to taste and a big squeeze of lime juice. Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with additional cilantro and lime wedges.
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- Combine apple, 1/4 cup cilantro, 2 Tbsp. onion, and 1 tsp. lime juice in a small bowl; toss to coat. Set apple salsa aside.
- Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired.
- Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.
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Servings 4Total Time 40 minsEstimated Reading Time 50 secs
- In a small bowl combine the apple, 1/4 cup cilantro, 2 tbsp red onion, and 1 tsp lime juice. Set aside.
- Cook rice according to package instructions, using 2 cups broth instead of water. When rice is cooked, add 1/4 to 1/2 cup cilantro and lime juice, to taste.
- Heat oil in a large skillet. Add onion and bell pepper, cooking until soft (6-7 minutes). Add garlic, chili powder, and cumin, stirring constantly for 2 minutes. Add 2 cups chicken broth and beans, bringing mixture to a boil. Reduce heat to medium and simmer briskly, until sauce is thickened (8-10 minutes). Use a spoon to mash some of the beans while cooking, stirring occasionally. Season with salt and pepper.
- To serve, divide beans and rice among plates. Top with shredded chicken and apple salsa. Garnish with additional cilantro and lime wedges.
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- Combine apple, ¼ cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl, toss to coat. Set apple salsa aside.
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- Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining ¼ cup cilantro and lime wedges.
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