Rice And Beans Spanish Style Food
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
FLAVORFUL SPANISH RICE AND BEANS
Very flavorful, quick, and simple rice and beans with a Mexican twist.
Provided by Alicia
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, sazon seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes. Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 57.1 g, Fat 6.2 g, Fiber 6.7 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 2175.8 mg, Sugar 3.4 g
SPANISH RICE AND BEANS
Make and share this Spanish Rice and Beans recipe from Food.com.
Provided by Denise in da Kitchen
Categories Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook onion, green pepper and celery in butter until onion is tender.
- Blend in rice, tomatoes, beans, seasonings and Worcestershire sauce.
- Cook slowly, stirring occasionally, for 5 minutes.
- Turn mixture into a greased casserole.
- Bake at 350°F for 15 minutes.
- **Sometimes I like to melt a little Monterey Jack or cheddar cheese on top during the last 5 minutes of cooking.
- Also, if my daughter isn't eating with us, I'll use Rotel instead of the tomatoes. I've even been known to add a dash or two of hot sauce!
- If you don't like black beans, use pinto beans or chili beans. The choice is yours.
- Of course meat eaters can add browned ground beef or chicken.
- Also, to make this a really easy meal I sometimes cook it on the stove in my large cast iron skillet and just pop it in the oven in that! Now that truly is a one-pot meal!
Nutrition Facts : Calories 178.7, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 496.8, Carbohydrate 29.4, Fiber 5.3, Sugar 2.6, Protein 6.3
RICE AND BEANS, SPANISH STYLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 4 Servings
Number Of Ingredients 17
Steps:
- Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
- Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
- Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
- Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
- Serve the rice in shallow bowls and top with the sausage and beans.
SPANISH RICE W/ BEANS
My grand mother makes this all the time for me and I want others to enjoy it. But For the beans I prefer red kidney beans.
Provided by Jacquannawilson
Categories White Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Take a large pot and place it on medium heat with the sofrito.
- Add the oil and briefly mix.
- Wash the rice and add it to the pot And make sure the rice is almost above the water.
- Add the can of beans and the water.
- Add the salt and sazon (salt and sazon amounts may be altered if desired), mix, and cover.
- Heat for for 40 to 50 minutes or until all water is absorbed.
- Serve and enjoy!
Nutrition Facts : Calories 942.9, Fat 28.4, SaturatedFat 2.2, Sodium 1749.6, Carbohydrate 154.7, Fiber 2.7, Protein 12.9
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