South Of The Border Rice And Beans Food

SOUTH OF THE BORDER RICE AND BEANS

South of the Border Rice and Beans image

Make and share this South of the Border Rice and Beans recipe from Food.com.

Provided by Boca Pat

Categories Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon oil
1 onion, chopped
1 red pepper, diced
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomatoes, chopped
1 (14 1/2 ounce) can chicken broth
1 cup uncooked rice
1 (15 ounce) can black beans, rinsed & drained
1 cup shredded sharp cheddar cheese, 4 oz.divided
1 tablespoon chopped fresh cilantro
hot pepper sauce, optional

Steps:

Preheat broiler, coat baking dish with cooking spray.
In skillet heat oil.
Add next 7 ingredients, cook, stirring until tender, 5-6 minutes.
Add broth and bring to boil, stir in rice.
Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.
Remove from heat and stir in beans& 1/2 cup cheese.
Cover, let stand 5 minutes, then transfer to baking dish.
Sprinkle with remaining cheese and broil until cheese is melted.
Sprinkle with cilantro and serve with hot pepper sauce if desired.

SOUTH-OF-THE-BORDER RICE & BEANS

SOUTH-OF-THE-BORDER RICE & BEANS image

Here's a simple stove-top recipe that is both healthy and satisfying--lots of protein and low in fat and calories. What's not to like? Recipe & photo: heinzketchup.com

Provided by Ellen Bales

Categories Other Main Dishes

Time 45m

Number Of Ingredients 14

Ingredients

1 Tbsp vegetable oil
1 c chopped onion
1 clove garlic, minced
1 Tbsp chili powder
1 Tbsp finely chopped fresh oregano
1/2 tsp salt
1/2 tsp pepper
1 c uncooked rice
2 1/2 c tomato juice
1 can(s) black beans, rinsed and drained
1 c corn kernels
1/2 c heinz tomato ketchup
2 Tbsp chopped fresh parsley
2 Tbsp lime juice

Steps:

1. Heat vegetable oil in a deep skillet over medium heat. Add the onion, garlic, chili powder, oregano, salt and pepper. Cook for 4 minutes.
2. Stir in the rice and tomato juice and bring to a boil. Reduce heat to low and cover tightly. Simmer for 20 minutes or until rice is cooked.
3. Fluff rice with fork and increase heat to medium.
4. Stir in the beans, corn, and ketchup. Cook until heated through, about 5 minutes. Stir in fresh parsley and lime juice.

SOUTH OF THE BORDER SALAD

South of the Border Salad image

"Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad," recalls Paula Ishii of Ralston, Nebraska. "I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3/4 cup thinly sliced green onions
1/3 cup olive oil
1/3 cup lime juice
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin

Steps:

In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 138 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 549mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

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