BLACK BEANS WITH BELL PEPPERS & RICE
My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
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
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
QUICK AND EASY BLACK BEANS AND RICE
This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!
Provided by Paula
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
- Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
- Gently stir Creole seasoning and cilantro into the beans and rice.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 39.9 g, Fat 5 g, Fiber 5.8 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 468.7 mg, Sugar 0.8 g
BLACK BEANS AND RICE
I saw this prepared on Simply Delicioso with Ingrid Hoffman, "Miami Nights" episode. Delicious and filling! This prepares a lot, so you'll want to use a big pot - I like to use my 5-quart (sorry, international 'Zaar friends, I don't know why we still use that type of measurement). Sometimes I add a little bit of pepperjack cheese just before serving, which gives it an extra little "kick" in flavor!
Provided by Starrynews
Categories Low Cholesterol
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onions, green bell peppers, garlic, bay leaves, and cumin in the olive oil over medium heat, until the veggies are tender, but still crisp.
- Add rice, black beans, tomatoes, water, vinegar, salt, and pepper. Mix well and bring to a boil.
- Once boiling, switch to low and cover.
- Cook for about 40 minutes, or until rice is ready.
Nutrition Facts : Calories 227.8, Fat 4.1, SaturatedFat 0.6, Sodium 203.6, Carbohydrate 39.6, Fiber 7.1, Sugar 1, Protein 8.7
SPICY BLACK BEANS WITH BELL PEPPERS AND RICE
Provided by Rosie Bialowas
Categories Bean Pepper Rice Tomato Side Vegetarian Quick & Easy Summer Jalapeño Bon Appétit Florida
Yield Serves 8
Number Of Ingredients 13
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeño and oregano; sauté until vegetables begin to soften, about 8 minutes. Mash 1/2 cup beans.
- Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.
- Mound rice in center of platter. Spoon black bean mixture over.
BLACK BEANS WITH BROWN RICE
Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.
Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.
BLACK BEANS STUFFED GREEN BELL PEPPERS
Make and share this Black Beans Stuffed Green Bell Peppers recipe from Food.com.
Provided by Lanae Peterson
Categories White Rice
Time 1h
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut tops from peppers, remove seeds.
- Chop the pepper tops.
- Combine pepper tops, black beans, corn, uncooked rice, onion, jalapenos, salt and 1 cup water.
- Cover and simmer about 15 minute.
- or until rice is tender.
- Stir in cilantro and half the cheese.
- Fill peppers with rice mixture.
- Place in a baking dish, sprinkle with the remaining cheese.
- Bake, uncovered in a 400 degree oven for about 15 min or until cheese is brown and bubbly.
Nutrition Facts : Calories 379.8, Fat 15, SaturatedFat 8.9, Cholesterol 40.2, Sodium 314.2, Carbohydrate 44.5, Fiber 9.3, Sugar 5.5, Protein 20.3
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- In a large, deep skillet, heat the olive oil. Add the onion, peppers, garlic, cumin and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 minutes.
- Add the rice to the skillet and cook, stirring, until coated with the aromatics, about 2 minutes. Add the stock and bay leaf and bring to a boil. Cover and simmer over low heat until the rice is tender and all of the broth has been absorbed, about 20 minutes. Remove from the heat and let stand, covered, for 15 minutes. Fluff the rice with a fork, fold in the beans and season with salt and pepper. Cover and let stand for 5 minutes. Discard the bay leaf and serve.
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