MY MOM'S FAVORITE RICE AND BEANS
This is a classic, nutritious dish that's full of flavor, which makes it the perfect comfort food. It's fantastic as a side, and even better as a main course.
Provided by Katherine D'Costa
Categories Grains
Time 8h55m
Number Of Ingredients 14
Steps:
- Clean and rinse dried kidney beans, removing any debris.
- Soak in 4 quarts warm water for at least 8 hours before cooking.
- Reserve 11 cups of the water for cooking, and discard the rest. Rinse and drain beans, and set aside.
- Add the onion, bell pepper, tomato, garlic, and 1 tablespoon vegetable oil to a medium-sized saute pan, and place over medium heat. Saute for 4 minutes, stirring constantly.
- Add 1 cup reserved water, bouillon cube, smoked paprika, ground cumin, and black pepper.
- Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes.
- In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water.
- Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes. Allow pressure to release naturally.
- Meanwhile, coat a large, heavy pot with remaining vegetable oil and place over medium heat. Add rice and salt.
- Saute rice for 2 minutes until slightly toasted, then add 4 cups water and mix well. When water starts to gently boil, cover and reduce heat to medium-low. Cook for 20 minutes.
- Uncover rice and fluff thoroughly with a fork.
- Fold rice and beans together in the pot or in a large bowl, using a rubber spatula.
- Sprinkle cilantro on top and serve.
Nutrition Facts : ServingSize 1 dinner portion, Calories 409 calories, Sugar 2.6 g, Sodium 422.7 mg, Fat 4.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 75.4 g, Fiber 10.3 g, Protein 16.9 g, Cholesterol 0.1 mg
THE BEST BAKED RICE AND BEANS
Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g
SPICED RICE & BEANS
Mary's version of the Indian dish, kitchari, is a great storecupboard supper, delicious as a main or a side
Provided by Mary Cadogan
Categories Dinner, Main course, Side dish
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 332 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.58 milligram of sodium
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion 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 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
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.
RED BEANS AND RICE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
- Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
- Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.
CARIBBEAN RICE AND BEANS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.
CUBAN RICE AND BEANS
This super easy and ridiculously delicious Cuban Rice and Beans is made with simple ingredients. Always exciting to customize with many options to you taste, and naturally vegan and gluten free.
Provided by Contentedness Cooking
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 12
Steps:
- Heat a bit of oil or vegetable broth for oil-free cooking in a large saucepan. Add garlic and the optional onions and bell pepper. Fry all for around 3 minutes. Then add vegetable broth and rice. Cook for around 10 minutes.
- Last, add the black beans, vinegar, and cumin. Season with salt and pepper plus the optional add ons, such as laurel spice or maple syrup.
- Cook for around 5 minutes more, check if the rice is done. Divide onto plates or bowls and serve with the optional cilantro.
Nutrition Facts : Calories 364 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 11 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 cups, Sodium 1560 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BEANS AND RICE DINNER
On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.
Nutrition Facts : Calories 354 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 549mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 12g fiber), Protein 15g protein.
THE BEST RICE AND BEANS EVER
Make and share this The Best Rice and Beans Ever recipe from Food.com.
Provided by Vito Fun
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
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.
SPICY RICE AND BEANS
Make this as spicy as you wish,add more or less,cumin, coriander, chili powder and jalapeno. We like it hot!! from Company's comming - diabetic cooking.
Provided by Derf2440
Categories One Dish Meal
Time 53m
Yield 7 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
- Add cumin, coriander, chili powder and rice.
- Cook on medium, stirring occasionally until golden.
- Stir in carrot, water, bouillon powder and bay leaf.
- Cover; Simmer on medium low for 20 minutes.
- Stir in beans, tomato and corn.
- Cover; heat for 15 to 20 minutes until liquid is absorbed.
- Remove and discard bay leaf.
- Stir in cilantro and 1 tablespoon parsley.
- Garnish with remaining parsley.
Nutrition Facts : Calories 271.5, Fat 3.9, SaturatedFat 0.5, Sodium 36.8, Carbohydrate 51.1, Fiber 7.5, Sugar 3.2, Protein 9.3
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
CURRIED RICE AND BEANS
Make and share this Curried Rice and Beans recipe from Food.com.
Provided by xtalline
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice with broth and curry separately. Saute onion, garlic until soft.
- add remaining ingredients, add rice. Serve.
BEANS & RICE
Another easy prepare ahead and cook later dish. Assemble in the morning, refrigerate then cook for dinner. This can be a meal in itself or a side dish.
Provided by Tebo3759
Categories Long Grain Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingedients.
- Bake 1 1/4 hours at 375 or until rice is tender.
- Freeze leftovers.
- I serve this with a poached egg on top, additional salsa, sour cream and tortilla.
RICE & BEANS
Make and share this Rice & Beans recipe from Food.com.
Provided by sergio.campos411
Categories Mexican
Time 45m
Yield 10 , 7-10 serving(s)
Number Of Ingredients 5
Steps:
- put the rice in the rice cooker.
- add the oil and salt.
- put a pot on the stove.
- pour beans into the pot.
- add garlic to the beans.
- let it boil for about 15 minute.
Nutrition Facts : Calories 208.2, Fat 1, SaturatedFat 0.2, Sodium 333, Carbohydrate 44.6, Fiber 0.8, Protein 3.8
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.
BROWN RICE AND BEANS
Steps:
- Heat 1 tablespoon of cooking oil in saucepan over medium heat. Cook the rice according to the directions on the package. Cut the sausage into 2-inch cubes, add it to the saucepan and cook until well browned. Add the beans and their juices and bring to a boil. Reduce the heat and simmer 5 minutes. The beans should not need salt, as the sausage is salty. Season to taste with pepper. To serve, spoon the hot rice into a serving bowl and pour the sausage and bean mixture over the rice.
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