Jamies Black Beans And Rice Food

BEANS AND RICE

Steps:

• In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.

BLACK BEANS AND RICE

Steps:

• Heat oil in a large pan, add the onion, pepper, and garlic and cooking until it's clear, about 5 minutes.
• Add the remaining ingredients and mix well.
• Bring to a boil, stirring everyone once in a while.
• Reduce the heat to a simmer, and cook for at least 5-10 minutes, or until it reaches the consistency you desire.
• Serve with rice, or use it as an ingredient in a burrito, it's great either way.

JAMAICAN BEANS AND RICE

Steps:

• Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
• Salt and pepper the chicken thighs and place them in the pan, skin side down.
• Brown both sides of the chicken thighs and then remove from the pan and keep warm.
• Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
• Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
• Add rice and stir to coat the rice with the oil and seasonings.
• Add the liquid to the pan and raise heat to high.
• Scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
• When the pot boils nestle the browned chicken into the rice and put the lid on the pan.
• Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
• Remove chicken from the rice and remove skin and bones.
• Shred meat and return to the rice.
• Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
• Serve with pineapple or mango chutney and a big green salad!

JAMIE'S BLACK BEANS AND RICE

Steps:

• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.

CLASSIC BLACK BEANS AND RICE

Steps:

• Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
• Sauté until tender@8-10 minutes.
• Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
• Serve over white rice.
• I like to mash a few of the beans with the back of a spoon to flavor the sauce.
• Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

JAMIE'S BLACK BEANS AND RICE

Steps:

• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.