Simple Rice And Beans Food

BEANS AND RICE DINNER

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.

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.

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.

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.

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.

SIMPLE RICE AND BEANS

Steps:

• Cook rice according to package directions.
• Saute garlic, cumin and cayenne in oil in a skillet over medium heat 1 minute. Stir in beans and broth; bring to a simmer and cook 5-8 minutes to heat through.
• Top rice with beans and garnish with sliced green onions.

QUICK BLACK BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

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.

BLACK BEANS AND RICE

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.

FOAMY WHITE STEAMED RICE AND BEAN DUMPLINGS

Steps:

• 1. Pick clean and wash the beans. Put them in a bowl and add water to cover by at least 2 inches, and let them soak for 8 hours. Drain and rinse the beans.
• 2. Add the beans and 1 1/3 cups water to the container of a food processor or blender and puree them. The puree should be extremely smooth, light, and fluffy. Transfer to a large bowl.
• 3. Line a sieve with a double layer of cheesecloth and put the cream of rice cereal in it. Hold the sieve under cold running water right in the kitchen sink. Rinse the cereal until no clinging starch is remaining and the water begins to run clear through the cheesecloth. Squeeze the rice cereal thoroughly of all moisture and add it to the bean paste. Beat the bean and rice mixture thoroughly. Add salt if desired. Cover the bowl with a kitchen towel or plastic wrap and place it in a warm place for 8 to 12 hours to ferment the batter.
• 4. When you are ready to make the dumplings, stir the baking soda gently into the batter, using a rubber spatula. (Do not overblend as the batter must remain foamy and airy for the dumplings to come out light.) Let the batter rest for 4 to 5 minutes.
• 5. While the batter is resting, cut pieces of cheesecloth into neat rounds or squares to fit the depressions of the idlee dumpling racks. Each piece of cheesecloth lining can be used twice. Therefore you will need half as many pieces for lining as the number of dumplings. The cheesecloth pieces should be slightly larger than the depressions so that they overhang by about 1/3 inch.
• 6. Line the dumpling racks with the pieces of cheesecloth. Brush them lightly with oil. Bring water to a boil in the idlee steamer, a pressure cooker, or a 6- to 8-quart sauce pot in which the idlee racks fit.
• 7. Spoon about 1/4 to 1/3 cup batter into each lined depression of the rack. Attach the racks and place in the steamer.
• 8. Steam the dumplings for 12 to 15 minutes or until a toothpick inserted into them comes out clean. Remove the racks from the steamer apparatus and separate the dumpling racks. Pick up each dumpling with the cloth and gently peel away the cheesecloth. Place the steamed dumplings in another steamer or a covered dish to keep them warm.
• 9. Turn the cheesecloth pieces over and line the racks with the smooth reverse side up. Brush lightly with oil. Proceed with the remaining batter the same way.
• To serve, place the dumplings (2 per person) in a rimmed soup plate or a shallow bowl about 5 inches in diameter. Make an indentation in the center of the dumpling with your index finger or with the back of a wooden spoon. Pour about 1 to 1 1/2 teaspoons sesame oil in the depression and over the dumplings.