Spanish Rice W Beans Food

FLAVORFUL SPANISH RICE AND BEANS

Flavorful Spanish Rice and Beans image

Very flavorful, quick, and simple rice and beans with a Mexican twist.

Provided by Alicia

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 ¼ cups water
1 cup uncooked white rice
1 tablespoon olive oil
1 sweet onion, chopped
1 (1.41 ounce) package sazon seasoning
1 ½ teaspoons adobo seasoning
½ teaspoon minced garlic
½ teaspoon ground black pepper
1 (15 ounce) can red beans, drained
1 (2.25 ounce) can pitted green olives

Steps:

Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, sazon seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes. Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 57.1 g, Fat 6.2 g, Fiber 6.7 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 2175.8 mg, Sugar 3.4 g

RICE AND BEANS, SPANISH STYLE

Rice and Beans, Spanish Style image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield s: 4 Servings

Number Of Ingredients 17

Ingredients

1 red bell pepper
EVOO, for drizzling
12 ounces Spanish chorizo, diced into bite-size pieces
2 tablespoons butter
1/2 cup broken spaghetti
1 cup long-grain rice
1 healthy pinch saffron (about 24 threads)
1 quart chicken stock
Kosher salt
4 cloves garlic, sliced
1 to 2 red Fresno chile peppers, sliced
1 large onion, chopped
2 tablespoons tomato paste
1/4 cup dry sherry or 1/2 cup white wine
One 15-ounce can white beans or chickpeas, drained
1 small bundle black or Tuscan kale, stripped and chopped or shredded
Freshly grated nutmeg

Steps:

Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
Serve the rice in shallow bowls and top with the sausage and beans.

SPICY SPANISH RICE

Spicy Spanish rice image

Enjoy this great, Spanish-style one-pan dinner of spicy, smoky pork paella. It delivers three of your 5-a-day as well as plenty of flavour

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 55m

Number Of Ingredients 13

Ingredients

1 tbsp rapeseed oil
1 large onion , finely chopped
200g lean pork tenderloin fillet , diced into cubes roughly 1.5cm
2 large garlic cloves , chopped
100g brown basmati rice
½ -1 tsp smoked paprika (depending on how much heat you want)
generous pinch saffron
500ml hot vegetable bouillon
1 large red pepper , deseeded, quartered and sliced
160g fine green beans , trimmed and halved
60g large prawns
large handful parsley , chopped
½ lemon , cut into wedges

Steps:

Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.

Nutrition Facts : Calories 477 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium