EASY BLACK BEANS AND RICE
Using canned beans makes this dish not just quick and easy but delish! And you have everything in your cabinet so make it now!
Provided by Rita1652
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a stockpot over medium-high heat, heat the oil.
- Add the onion,pepper 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 194.3, Fat 1.2, SaturatedFat 0.2, Sodium 464.2, Carbohydrate 37.4, Fiber 9.6, Sugar 1.5, Protein 8.9
BLACK BEANS AND RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h5m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
- Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.
BLACK BEANS AND RICE
Make and share this Black Beans and Rice recipe from Food.com.
Provided by dicentra
Categories Long Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray saucepan with cooking spray. Heat over medium until hot.
- Saute onions and garlic until tender; about 5 minutes.
- Add rice; cook over medium heat until rice is lightly browned, 2-3 minutes, stirring frequently.
- Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20-25 minutes, adding beans during the last 5 minutes.
- Stir in cilantro, season to taste with salt and pepper.
Nutrition Facts : Calories 213.3, Fat 0.6, SaturatedFat 0.2, Sodium 3.6, Carbohydrate 43.1, Fiber 6.8, Sugar 0.4, Protein 8.8
SUPER EASY BLACK BEANS & RICE
Steps:
- In a large non-stick saucepan, heat vegetable broth over medium-high heat. Add onion and garlic and cook until onion is soft and transparent, and garlic is fragrant.
- Reduce heat slightly, then add the green chiles, pre-cooked rice, black beans, and salt and pepper. Heat until warm throughout, about 3-4 minutes, stirring occasionally.
- Remove from heat, add vinegar, lime juice and cilantro. Stir to combine.
- This dish is best served immediately, but can also be stored in the fridge in an airtight container for 2-3 days. If not eating immediately, I recommend adding a splash of lime juice to the dish before serving.
- Eat on its own or, as a filling for a burrito or tacos, or with scrambled tofu for breakfast (see ideas for serving in the Notes section below). There are so many options!
Nutrition Facts : ServingSize 1 cup, Calories 225 kcal, Sugar 0.8 g, Sodium 466 mg, Fat 2.8 g, Carbohydrate 41.2 g, Protein 8.5 g
BEST BLACK BEANS AND RICE
Here's how to make the best black beans and rice! This classic Latin-style side dish is perfect with tacos or as a lunch idea.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Start the rice: use How to Cook Basmati Rice or Instant Pot White Rice.
- Mince the onion. Chop the pepper into a small dice. Mince the garlic.
- Drain and rinse the beans.
- In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans, cumin, oregano, and kosher salt and stir to combine. Cook for 3 minutes until warmed and fragrant, then stir in rice for 1 minute until heated through.
- Remove from the heat and add the lime juice. Serve garnished with fresh cilantro.
Nutrition Facts : Calories 229 calories, Sugar 1.6 g, Sodium 662.5 mg, Fat 5.2 g, SaturatedFat 2.2 g, TransFat 0.1 g, Carbohydrate 38.2 g, Fiber 6.9 g, Protein 7.7 g, Cholesterol 7.6 mg
BLACK BEANS AND RICE
This 30-minute Black Beans and Rice recipe is filled with protein and packed with flavor for a wholesome vegan and gluten-free meal. Delicious and so easy to make, it should be part of your weekly rotation.
Provided by Sarah McMinn
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook rice according to package instructions. While rice is cooking, prepare the beans.
- Heat oil in a large cast iron skillet over medium heat. Add onions and garlic and sauté for 5-7 minutes, until translucent and fragrant.
- Add bell peppers and jalapeños and stir to combine.
- Stir in cumin, cayenne, salt, and lime juice.
- Add black beans, stirring until well combined, then bring to a simmer. Simmer for 5 minutes while rice continues to cook. Remove from heat.
- Stir in cooked rice and serve immediately with fresh cilantro and lime juice.
Nutrition Facts : Calories 312 kcal, Carbohydrate 62 g, Protein 9 g, Fat 1 g, Sodium 4 mg, Fiber 6 g, ServingSize 1 serving
QUICK AND EASY BLACK BEANS AND RICE
This Black Beans and Rice recipe uses canned beans as a shortcut and is SO quick and easy, vegan, healthy, and protein-packed, with phenomenal fresh flavor and texture. The whole family will love it!
Provided by Elizabeth Lindemann
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- To make the rice, bring water to a boil, add rice (1 cup) and kosher salt (1/2 teaspoon), stir, and simmer until cooked (about 15-20 minutes). When done, fluff with a fork, stir in the cilantro and lime juice, and adjust seasonings if necessary.
- While the rice is cooking, make the beans. Sauté the diced onion in the olive oil (1 tablespoon) over medium-high heat in a medium pot until softened and beginning to brown (about 2-3 minutes).
- Add drained and rinsed black beans, cumin (1 teaspoon), kosher salt (1/2 teaspoon), and water (1 cup). Stir, bring to a boil, and simmer uncovered for about 10 minutes.
- Turn off the heat. Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact. If you don't have a potato masher, you can use a fork on the side of the pot.
- Stir in the lime juice and fresh chopped cilantro (2 tablespoons) and season with more salt if necessary.
- Serve the beans on top of the rice as a side or meal.
Nutrition Facts : Calories 393 kcal, Carbohydrate 72 g, Protein 15 g, Fat 4 g, Sodium 1357 mg, Fiber 14 g, Sugar 1 g, ServingSize 1 serving
CUBAN BLACK BEANS AND RICE
Cuban black beans and rice is a hearty meal that is packed with protein and fiber. The finished dish is bursting with flavor.
Provided by Sara Quessenberry
Time 20m
Number Of Ingredients 12
Steps:
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a saucepan over medium-high heat.
- Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Stir in the cumin and cook for 1 minute.
- Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
- Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.
Nutrition Facts : Calories 368 kcal, Carbohydrate 71 g, Protein 14 g, SaturatedFat 1 g, Sodium 1077 mg, Fat 5 g, UnsaturatedFat 0 g
BLACK BEANS AND RICE
Steps:
- Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.
- Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.
Nutrition Facts : Calories 303 calorie, Fat 0.8 grams, SaturatedFat 0.2 grams, Carbohydrate 60.1 grams, Fiber 5.2 grams, Protein 11.8 grams
BLACK BEANS & RICE
A simple two-ingredient side to serve with all manner of mains - try it with barbecued meat or vegetarian salads
Provided by Jennifer Joyce
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Put the rice in a large saucepan with a fitted lid. Cover with plenty of water and boil until al dente, about 8 mins. Drain and put back in the pan. Add the beans and stir through. Put the lid on and warm through for 5 mins before serving.
Nutrition Facts : Calories 222 calories, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.8 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
QUICK AND EASY BLACK BEANS AND RICE
This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!
Provided by Paula
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
- Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
- Gently stir Creole seasoning and cilantro into the beans and rice.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 39.9 g, Fat 5 g, Fiber 5.8 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 468.7 mg, Sugar 0.8 g
CLASSIC AND SIMPLE: BLACK BEANS AND RICE
Steps:
- In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
- Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.
- For an electric pressure cooker, use the Saute function to heat the oil. Cook the bell pepper, onion, and garlic, stirring often, for several minutes, until tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water. Seal the lid and cook on high pressure for 5 minutes. Quick release the pressure. If you want the mixture thicker, continue cooking using the Saute function until the mixture is thick (stir often to prevent sticking). Stir in the cilantro and season to taste with salt and pepper, if needed.
Nutrition Facts : ServingSize 1 Serving, Calories 424 kcal, Carbohydrate 79 g, Protein 19 g, Fat 4 g, SaturatedFat 1 g, Sodium 125 mg, Fiber 15 g, Sugar 4 g
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5/5 (20)Total Time 30 minsCategory Side DishCalories 216 per serving
- Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.
- Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
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- Soak beans in cold water overnight. (Alternatively, put beans in a large pot with enough water to cover by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.)
- Drain and rinse beans. Place in a soup pot or Dutch oven. Add 4 cups water, garlic, oregano and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about 2 hours. Drain and return to the pot.
- Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add cumin and jalapeno; cook, stirring, for 1 minute more. Stir onion mixture and vinegar into beans. Season with salt and pepper to taste.
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- In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil.
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- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until the onion is soft. Add the rice to the skillet and cook 3-5 minutes, until lightly golden.
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- In a large saucepan, combine the beans with 1 teaspoon of the oregano, 3 of the bay leaves and cold water to cover by 2 inches (about 10 cups) and bring to a boil. Cover partially and simmer over moderately low heat until the beans are half cooked, about 35 minutes; the beans should be slightly chalky. Drain the beans, reserving the cooking liquid. Discard the bay leaves.
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- Add the rice to the casserole, stirring to thoroughly coat the grains with fat. Measure the reserved bean cooking liquid and, if necessary, add enough water to make 4 cups. Add the liquid to the casserole along with the cooked black beans. Season with salt and pepper and bring to a simmer. Cover tightly and bake for 30 minutes, or until the rice and beans are tender and the liquid has been absorbed. Discard the bay leaves before serving.
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- In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes.
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