MEXICAN RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
RICE AND BEAN FRITTATA
This is from Better Homes and Garden 30-Minute Dinners. Instead of the pouch of wild rice and regular rice, you can use 1.5 to 2 cups of cooked rice. I used brown boil-in-the-bag rice, and it came out great. This would be good topped with sour cream and/or avocados as well as the listed cherry tomatoes. Without the optional toppings, however, this is a pleasantly mild, soothing dish.
Provided by Debbie R.
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add zucchini in single layer; cook just until crisp-tender.
- Microwave rice according to package directions. Add beans and rice to zucchini; stir gently.
- Combine egg, milk, salt and pepper. Pour over skillet mixture. Cook over medium heat, lifting edges to let raw egg run to the edges. When egg mixture is set, top with cheese. If desired, top with cherry tomatoes and parsley.
Nutrition Facts : Calories 281.5, Fat 21.6, SaturatedFat 8, Cholesterol 299.2, Sodium 537.2, Carbohydrate 5.6, Fiber 0.7, Sugar 1.8, Protein 16.2
BAKED RICE FRITTATA
Steps:
- Heat the oven to 325°. Grease the inside of the skillet with 1 tablespoon of the soft butter, and coat the bottom and sides thoroughly with bread crumbs. Pour out any loose crumbs.
- Pour 4 cups of the milk into the large saucepan, and heat rapidly, stirring in the rice, 2 teaspoons salt, and remaining 2 tablespoons butter, until the milk starts to boil. Lower the heat, and simmer, partially covered, about 8 minutes, until the rice has a loose custard consistency. Remove the pan from the heat, and stir in the remaining cup of milk, cooling the rice slightly.
- Whisk the egg yolks in a large bowl, just to break them up. Pour or ladle in the hot rice gradually, whisking well between additions, to avoid scrambling the yolks. Whisk in the grated cheese and chopped scallions.
- In another bowl, whisk the egg whites and a pinch of salt with the electric mixer on medium-low speed until the whites become foamy, then raise the speed and whip just until they form soft peaks. Fold the whites into the rice batter with the wire whisk, gently turning them over and breaking up any large clumps, until incorporated.
- Pour the frittata batter into the skillet, and smooth the top. Set into the oven and bake for about an hour, until the frittata is nicely browned and a paring knife inserted in the center comes out clean. Place the skillet on a cooling rack, and run the knife blade around the sides to loosen the frittata. Let it set for about 10 minutes before unmolding.
- When the frittata has cooled slightly, lay a wooden cutting board over the top of the skillet, hold the two together, and flip them over. Rap on the upturned bottom of the pan and give it a good shake to release the frittata. Present it on the board as is, or invert again onto a serving platter, browned side on top. Serve warm or at room temperature, sliced in wedges.
FRITTATA WITH BROWN RICE, PEAS AND PEA SHOOTS
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 to 3 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea shoots and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
- Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Stir in the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water, turn up the heat and cook, stirring, until the liquid has evaporated. Remove from the heat.
- Beat the eggs in a large bowl. Add about 1/2 teaspoon salt (or to taste), freshly ground pepper, and the milk. Stir in the rice, chives and pea mixture and combine well.
- Heat the remaining oil in a 10-inch, preferably nonstick pan over medium-high heat until a drop of egg sizzles and sets within seconds of being added to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn't burn. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve hot or warm or at room temperature.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 2 grams, TransFat 0 grams
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