Rice And Beans Food

MEXICAN RICE AND BEANS

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.

THE BEST BAKED RICE AND BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

SPICED RICE & BEANS

Steps:

• Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.
• Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad or Tomato cooler.

RICE AND BEANS

Steps:

• In a medium saucepan, combine the drained beans with the coconut milk in a medium saucepan. Bring to a boil, then lower the heat and simmer, covered over medium heat until the beans are tender but not mushy, about 1 hour. Add all the remaining ingredients and cook covered over medium heat until the rice absorbs all the liquid, about 15 minutes. Season and serve.

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.

HAITIAN RICE AND BEANS

Steps:

• Bring water to boiling. Add red beans and cook covered for 1 1/2 hours.
• Drain beans, reserving liquid, and set aside. Add enough water to bean liquid to equal 2 1/2 cups of liquid. Set aside.
• In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.
• Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes.
• Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.

DOMINICAN STYLE RICE AND BEANS

Steps:

• Presoak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. Drain water, transfer beans to a large stockpot, and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover, and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.
• Meanwhile, make a sofrito: In a food processor or blender, combine garlic, bell pepper, cilantro, and half of the onion and process to a coarse paste.
• In a small skillet, heat the oil. Add the sofrito mixture, and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar, and remaining onion to the beans and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
• Reduce the heat to low, cover, and cook for another 15 to 20 minutes. Use a large spoon to separate the rice and bean mixture from the sides of the pot (do not stir any further or the mixture will break up and take on a gluey consistency). The dish is done when the liquid has been absorbed and the rice is fluffy.

THE BEST RICE AND BEANS EVER

Steps:

• Heat up the olive oil in a large saucepan on medium-high heat.
• When the Oil is hot pour in the rice, onions, Garlic, Sofrito and Cilantro.
• Sautee for 10-15 minutes so the rice can absorb the flavors.
• Then, place the porkchops, olives, beans, salt, pepper, basil and oregano on top of the rice.
• Pour in 3 cups water.
• Cover and let cook on medium-low heat for 35-45 minutes.