ONE-POT RICE AND BEANS
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, weeknight, beans, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
- Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
- Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
- Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams
EASY ONE POT LENTILS AND RICE
I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!
Provided by cicict1976
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover the lentils with the water.
- Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
- Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
- Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
- Add the rice, salt and olive oil, and bring back to a boil.
- Stir, cover pot, reduce heat to low, and cook for 15 minutes.
- Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
- Enjoy!
INSTANT POT MEXICAN RICE AND BEANS
Easy Mexican Instant Pot rice and beans makes a delicious and quick vegetarian lunch, dinner, or side dish. Loaded with the bold flavor of salsa and spices, this hearty dish is a delicious addition to taco night. This Mexican Instant Pot rice and beans recipe also would be the perfect base for a burrito or burrito bowl.
Provided by Soniya Saluja
Time 35m
Number Of Ingredients 12
Steps:
- Press the "saute" button and once it is hot add the garlic and onions.
- Add the chipotle salsa, salt, and cumin powder and give it a stir.
- Add in the rice, water and lastly add the diced tomato. ( Do not stir after you add the tomatoes)
- Place the lid and make sure the valve is o Sealing. Pressure cook for 20 mins
- When the pot beeps let the pot sit for 10 minutes and then do a quick release any additional pressure.
- Add the black beans and chopped cilantro and mix everything well and serve it your choice topping.
Nutrition Facts : Calories 236 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4-6 people, Sodium 252 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
EASY BLACK BEANS AND RICE
Using canned beans makes this dish not just quick and easy but delish! And you have everything in your cabinet so make it now!
Provided by Rita1652
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a stockpot over medium-high heat, heat the oil.
- Add the onion,pepper 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 194.3, Fat 1.2, SaturatedFat 0.2, Sodium 464.2, Carbohydrate 37.4, Fiber 9.6, Sugar 1.5, Protein 8.9
QUICK BLACK BEANS AND RICE
Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!
Provided by Kathy Miller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 47.8 g, Fat 5.3 g, Fiber 8.8 g, Protein 10 g, SaturatedFat 0.5 g, Sodium 552.4 mg, Sugar 4.8 g
BLACK BEANS AND RICE
This Black Beans and Rice is a gluten-free dish made with sausage, bacon, and vegetables. It's a complete, one-pot meal bursting with flavor. It comes with two cooking methods to choose from: pressure cooker and stovetop methods.
Provided by Denise Browning
Categories Entree
Number Of Ingredients 15
Steps:
- Pressure cooking method: Turn pressure cooker on high and let it heat up, or press the saute function and let it heat for at least 3-4 minutes.
- Then, cook bacon for about 2-3 minutes or until enough to release the fat. Add sausage and let it cook for about 3 minutes, stirring every now and then. Add onion and bell peppers and cook for 2-3 minutes. Add garlic and cook for 1 minute. Do not let it brown!
- Stir in rice, seasonings, and broth. Put lid on and close steam valve. Depending on your pressure cooker settings: Either cancel the saute function and press the rice function (it automatically sets the time, about 10 minutes) , or set to high pressure on manual and set for 3 minutes.
- Let pressure release naturally. Then, remove lid and stir in beans, corn, lime juice, tomatoes, and parsley. Serve and enjoy
- Stovetop method: Heat one large no stick pan over medium-high heat, add bacon and let it cook for about 2-3 minutes or until enough to release fat. Add sausage and cook for 3 minutes, stirring now and then.
- Reduce heat to medium and add onion and bell peppers and cook for 2-3 minutes. Add garlic and cook for 1 minute. Do not let it brown!
- Stir in rice, seasonings, and broth. Reduce heat to low and put lid on. Let simmer for 15-20 minutes, or until rice is tender and most of water is absorbed.
- Fluff rice with a fork and stir in beans, corn, lime juice, tomatoes, and parsley. Serve and enjoy!
Nutrition Facts : Calories 537 kcal, Carbohydrate 69 g, Protein 19 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 47 mg, Sodium 1343 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
SUPER EASY BLACK BEANS & RICE
Steps:
- In a large non-stick saucepan, heat vegetable broth over medium-high heat. Add onion and garlic and cook until onion is soft and transparent, and garlic is fragrant.
- Reduce heat slightly, then add the green chiles, pre-cooked rice, black beans, and salt and pepper. Heat until warm throughout, about 3-4 minutes, stirring occasionally.
- Remove from heat, add vinegar, lime juice and cilantro. Stir to combine.
- This dish is best served immediately, but can also be stored in the fridge in an airtight container for 2-3 days. If not eating immediately, I recommend adding a splash of lime juice to the dish before serving.
- Eat on its own or, as a filling for a burrito or tacos, or with scrambled tofu for breakfast (see ideas for serving in the Notes section below). There are so many options!
Nutrition Facts : ServingSize 1 cup, Calories 225 kcal, Sugar 0.8 g, Sodium 466 mg, Fat 2.8 g, Carbohydrate 41.2 g, Protein 8.5 g
RED BEANS AND RICE
Red Beans and Rice
Provided by Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- In just 4 simple steps you can enjoy this Red Beans and Rice dish made with sautéed green pepper and onion, red kidney beans, white rice and Cajun seasoning simmered in beef broth. Step 1
- Melt butter in a large skillet over medium heat. Add bell peppers and onions; cook and stir until crisp-tender. Step 2
- Add beans, broth and seasoning; stir. Bring to a boil. Step 3
- Stir in rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Serve with pepper sauce, if using. Recipe Tip To turn this dish into a quick, complete meal, add 2 cups of diced ham or cooked sausage at the same time as the broth.
QUICK AND EASY BLACK BEANS AND RICE
This Black Beans and Rice recipe uses canned beans as a shortcut and is SO quick and easy, vegan, healthy, and protein-packed, with phenomenal fresh flavor and texture. The whole family will love it!
Provided by Elizabeth Lindemann
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- To make the rice, bring water to a boil, add rice (1 cup) and kosher salt (1/2 teaspoon), stir, and simmer until cooked (about 15-20 minutes). When done, fluff with a fork, stir in the cilantro and lime juice, and adjust seasonings if necessary.
- While the rice is cooking, make the beans. Sauté the diced onion in the olive oil (1 tablespoon) over medium-high heat in a medium pot until softened and beginning to brown (about 2-3 minutes).
- Add drained and rinsed black beans, cumin (1 teaspoon), kosher salt (1/2 teaspoon), and water (1 cup). Stir, bring to a boil, and simmer uncovered for about 10 minutes.
- Turn off the heat. Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact. If you don't have a potato masher, you can use a fork on the side of the pot.
- Stir in the lime juice and fresh chopped cilantro (2 tablespoons) and season with more salt if necessary.
- Serve the beans on top of the rice as a side or meal.
Nutrition Facts : Calories 393 kcal, Carbohydrate 72 g, Protein 15 g, Fat 4 g, Sodium 1357 mg, Fiber 14 g, Sugar 1 g, ServingSize 1 serving
BLACK BEANS AND BROWN RICE
Learn how to make rice and beans in one pot using flavorful and inexpensive ingredients. Great in tacos, burritos or on its own.
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1.5 cups, Calories 492 kcal, Carbohydrate 95 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Sodium 923 mg, Fiber 14 g, Sugar 7 g
EASY BEANS AND RICE WITH SAUSAGE RECIPE
Beans and Rice is one of the most versatile and hearty dishes one could make. Use this recipe as a guide and create your own dish."*" See Kitchen Notes for more information or links to special ingredients.
Provided by MJ of MJ's Kitchen
Categories Dry Beans Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large braiser or Dutch oven over medium-low heat. Add the onion and celery. Cook stirring occasionally for 4 minutes. (If you are using a non-roasted pepper, add with the onion and celery).
- Add sausage and garlic. Cook for about 2 minutes for andouille, 4 minutes for chorizo (or until cooked).
- Add the chile peppers, beans, liquid, oregano, and chile paste. Bring to a boil.
- Add the rice and stir just enough to mix the rice up with the other ingredients.
- Reduce the heat to low, cover and cook for 20 minutes or until liquid is absorbed. Taste. If the rice isn't quite done, add 1/4 cup hot water, cover and cook another 2 minutes. Let set for 5 minutes.
- Stir in the cilantro/parsley and season to taste with salt and pepper.
- Serve hot with garlic bread or a side salad.
SPANISH RICE AND BEANS
Spanish Rice and Beans uses pantry staples to create a nutritious and flavorful one pot meal. Vegetarian, gluten free, and a complete source of plant protein, this easy dinner will become a family favorite.
Provided by Jamie Vespa MS, RD
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
- Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
- Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.
Nutrition Facts : Calories 350 kcal, Protein 12 g, Carbohydrate 69 g, Fat 4 g, SaturatedFat 1 g, Fiber 8 g, Sodium 690 mg, Sugar 6 g, ServingSize 1 serving
QUICK AND EASY ONE POT BLACK BEANS AND RICE
Steps:
- In a 3 quart pot, combine all ingredients. Bring to a boil. Turn heat down to low or to a very low simmer, cover and simmer for 20 minutes or until rice is tender. There should still be "sauce" in the rice and beans when it is served.
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
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5/5 (5)Category Main CourseCuisine American, Tex-MexCalories 283 per serving
- Heat the oil in an oven-safe 10-inch skillet over medium heat. Sauté the onion and paprika about 3 minutes.
- Add the black beans, rice, and tomatoes to the skillet. Stir until combined and heat through, about 3-5 minutes.
- Set oven to broil. Sprinkle with the shredded cheese. Broil on high 2-3 minutes until the cheese melts or is starting to turn golden brown. Serve warm topped with your favorite garnishes like cilantro, jalapeno peppers, avocado and green onions.
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- Add broth, Cajun seasoning, salt, pepper, rice, green pepper, red pepper, corn and mix everything together.
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5/5 (3)Total Time 35 minsCategory Main CourseCalories 442 per serving
- Select the sauté setting on your Instant Pot; add a good drizzle of oil and the taco seasoning to the pot. When the oil is hot, add the cubed pork, browning it on all sides, working in batches so you don’t overcrowd the pot. Remove the browned pork from the Instant Pot and reserve. (**You aren't fully cooking the pork at this point, just browning it for now.)
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ONE POT RED BEANS AND RICE - IOWA GIRL EATS
From iowagirleats.com
5/5 (7)User Interaction Count 38Servings 4-6Estimated Reading Time 6 mins
- Heat oil in a large, 6-quart Dutch oven or pot with high sides over medium heat. Add bell pepper, celery, and shallots, season with Cajun seasoning then saute with the lid on, stirring occasionally, until vegetables are nearly tender, 5 minutes. Turn heat up to medium-high then add sausage and continue sauting with the lid off until sausage is slightly browned and vegetables are tender, 5 minutes. Add garlic then saute until very fragrant, 30 seconds to 1 minute.
- Add rice, red beans, chicken broth, plus more Cajun seasoning then turn heat up to high to bring broth to a simmer. Place the lid back on top then turn heat down to medium-low (no higher!) and simmer for 10 minutes. Take the pot off the heat then let sit for 5 more minutes, covered, before removing the lid and fluffing with a fork. Taste then add more Cajun seasoning if desired and serve.
BLACK BEANS AND RICE - SIMPLE JOY
From simplejoy.com
Reviews 11Total Time 35 minsCategory Main Course
- Add the olive oil to a large dutche oven over medium heat. Stir in the onions and the garlic. Season with the slat and pepper. Saute until the onions are transluncent, about 5 to 7 minutes.
- Add the water, cover and bring to a boil. Stir in the rice and reduce to a simmer. Return the cover to the pot. Cook until the rice is tender, about 20 minutes.
- Stir in the black beans and enjoy. Or top with additional ingredients like fresh tomatoes, cilantro, and corn.
EASY BLACK BEANS - VEGAN - SHANE & SIMPLE
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5/5 (2)Calories 128 per servingCategory Side Dish
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From minimalistbaker.com
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- Add beans, onion, garlic, and kombu to a pot and cover with 3 inches water/vegetable broth. We went with a ratio of about 2/3 water and 1/3 vegetable broth for a little flavor.
- Cover and bring to a boil over high heat. Then reduce to a simmer and cook uncovered for 1 hour - 1 hour 45 minutes or until the beans are tender. If during that time the beans are no longer covered in enough liquid to cook, add more water or vegetable broth to just cover.
- Once tender, remove the onion and kombu and scoop out any excess liquid that’s making the beans soupy (some liquid is good, just scoop out any excess sitting at the top).
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4.8/5 (15)Total Time 5 minsCategory Side DishesCalories 138 per serving
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From theprettybee.com
Reviews 3Category Main DishCuisine Dairy Free, Gluten Free, Vegan., VegetarianTotal Time 30 mins
- Bring 1 3/4 cups water to a boil in a saucepan. Add rice, stir, and reduce heat to low. Cover pan and simmer until rice is tender, about 30 minutes.
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From mytherapistcooks.com
Servings 4Total Time 35 mins
- Preheat a medium skillet (10 inches or so) or small pot to medium heat with a drizzle of olive oil. Add the bell pepper and onion and cook, stirring, until softened.
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From easypeasyfoodie.com
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From ifoodreal.com
4.9/5 (132)Calories 385 per servingCategory Dinner
- In Instant Pot, add ingredients in the following order (do not change): onion, brown rice, black beans, water, cumin, garlic powder, chili powder, salt and diced tomatoes. Do not stir.
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