Brown Rice With Salsa And Black Beans Food

MEXICAN BROWN RICE

Steps:

• Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
• Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.
• Add the vegetable broth (watch out for splatters), tomato mixture, tomato paste (add a little extra if you're using fresh tomatoes that aren't super flavorful), and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
• Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don't worry) and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking.
• Stir in the cilantro and season to taste with additional salt, if necessary (I often add another 1/4 to 1/2 teaspoon). If you'd like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.

SPANISH BROWN RICE

Steps:

• Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil.
• Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.

BLACK BEANS AND RICE WITH CHICKEN AND APPLE SALSA

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.

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.

SALSA RED BEANS 'N' RICE

Steps:

• In a large nonstick skillet, saute the green pepper, onions and garlic in oil until tender. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.

BLACK BEANS WITH BROWN RICE

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.

CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE

Steps:

• In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
• Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
• You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
• Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
• Mash a few beans with a spoon for thicker consistency.
• Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.

BLACK BEANS AND GREENS OVER RICE

Steps:

• Heat black beans in a large saucepan. Stir in salsa, and then add the chopped greens. Cover to steam until tender. Season to taste with salt (optional) and pepper.
• Serve over warm brown rice. Garnish with avocado, chopped tomatoes, diced bell peppers, and fresh cilantro or basil. Serve along with toasted corn tortillas, if desired.

BLACK BEANS AND BROWN RICE

Steps:

• Rinse the brown rice in a fine mesh colander or sieve. Set aside.
• Heat one tablespoon olive oil in a dutch oven or large stock pot. Once hot, add diced onion and bell pepper. Saute until softened, about 5 minutes. Add garlic and jalapeno and saute a minute more.
• Add vegetable broth, brown rice, tomatoes (with juices), cilantro, cumin, chili powder, dry oregano and salt. Stir to combine.
• Bring to a boil over high heat. Once boiling, cover with lid and reduce to a simmer over medium-low. Simmer for 45 minutes, or until liquid is absorbed. If the rice isn't cooked through, continue cooking another 5 minutes. The rice is ready when softened but still holding its shape.
• Stir in the black beans. Taste for seasonings. Serve with fresh lime and chopped cilantro.

BROWN RICE AND BEANS WITH GINGER CHILE SALSA

Steps:

• Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.
• Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.
• While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.
• Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.
• Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.
• Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.

BROWN RICE WITH SALSA AND BLACK BEANS

Steps:

• Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.