Bushs Baja Rice Beans Food

BAJA BLACK BEANS, CORN AND RICE

Baja Black Beans, Corn and Rice image

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

Provided by Barb G.

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 fresh tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce

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.

Nutrition Facts : Calories 396.4, Fat 5.4, SaturatedFat 0.9, Sodium 203, Carbohydrate 78, Fiber 11, Sugar 6.1, Protein 12.4

SHEET-PAN CUBAN RICE AND BEANS

Sheet-Pan Cuban Rice and Beans image

This dish is so tasty and satisfying that you'll be happy to eat it for days, and so healthful and nutritious that you should eat it for days. And it is so inexpensive and good to the earth that eating it for days is downright virtuous.

Provided by Marge Perry

Categories HarperCollins Small Plates Kid-Friendly Rice Bean Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan Bell Pepper Dinner Lunch Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 bell peppers, assorted colors, cut into thin strips
1 large onion, halved through the root end and thinly sliced (about 1 1/2 cups)
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1 teaspoon salt, divided
1 cup long-grain white rice
2 (15-ounce) cans low-sodium black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground fennel
1/2 teaspoon ground coriander

Steps:

Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.
Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.
Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.

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