Romano 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.

ROMANO RICE AND BEANS

Steps:

• Sauté the garlic, onion, carrot, bell pepper and celery in oil until tender.
• Add the chopped cilantro, basil and oregano.
• Stir in tomatoes and drained beans; add cooked rice and Parmesan cheese tossing all together.
• Heat through, adjust salt and pepper to taste.
• Garnish with additional cilantro if desired.

ONE-POT RICE AND BEANS

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.

ROMAN RICE AND BEANS

Steps:

• Heat oil and saute garlic, onion, carrots, celery, green pepper, parsley, and dried herbs until onion is translucent.
• Add tomatoes, salt, and pepper, and beans.
• Combine rice and parmesan cheese.
• Add bean mixture to rice mixture.
• Garnish with more fresh parsley and grated cheese.

CREAMY RICE AND BEANS IN THREE CLASSIC FLAVORS

Steps:

• Roast the chiles over an open flame or close up under a preheated broiler, turning them regularly, until evenly blackened and blistered, about 5 minutes for open flame, 10 minutes for the broiler. Place in a bowl, cover with kitchen towel and cool until handleable. Rub off the blackened skin, pull out the seed pod and scrape out the seeds. Rinse briefly to remove any stray seeds and bits of blackened skin. Cut into 1/4-inch pieces.
• Measure the olive oil into a rice cooker and add the onion. Set the lid in place and cook, stirring from time to time, for about 10 minutes or until the rice cooker turns to "keep warm" mode-the onions should be translucent and beginning to brown. If using a pressure cooker, cook the onion in it.
• Add the rice to the rice cooker and stir it with the onion for a minute. Stir in the broth, roasted chiles and salt (1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth). If making the smoky red chile version, stir in the chipotle, canning liquid and paprika. If making the garlicky tomato version, stir in the rehydrated tomatoes and roasted garlic.
• For all versions, cover the rice cooker, once again turn it to "cook" and let the rice cook for 10 minutes. Stir the mixture thoroughly, re-cover and cook for 10 minutes more. (For the pressure cooker, set over medium heat, time 7 minutes once full pressure is reached, then do a quick release.) Turn off the rice cooker. The rice will look soupy, but the grains should be cooked through and firm; the creamy rice will thicken considerably as you finish the recipe. (If you're craving a bit more richness, stir in a couple tablespoons melted butter or olive oil.)
• If making the herby green chile version, stir in the herbs (or Green Chile Adobo).
• Stir in the beans and cheese, then taste and add a little more salt if it needs it. Serve in warm, shallow bowls or pasta bowls, sprinkled with a little extra cheese.
• Green Chile Adobo:
• Set a large (10-inch) skillet over medium heat and lay in 1/2 head of garlic (separated into cloves but not peeled) and 4 to 5 fresh serrano chiles (stems removed). Roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. Cool, slip off the garlic's husks and give it all a rough chop (no need to remove the chile seeds). In a blender or food processor, combine the garlic and chiles with 1 large bunch cilantro, 1 large bunch flat-leaf parsley, 1 cup olive oil and 2 generous teaspoons salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto).

STEWED ROMANO BEANS WITH TOMATOES

Steps:

• Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
• Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
• Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

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.