Spanish Rice With Black Beans Recipe 435 Food

SPANISH RICE WITH BLACK BEANS

Spanish Rice With Black Beans image

Make and share this Spanish Rice With Black Beans recipe from Food.com.

Provided by Diane C 2

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 medium onion, chopped
1 garlic clove, minced
1 medium red bell pepper, chopped
2 cups long grain rice
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon dried chipotle powder
1 (14 ounce) can Italian-style diced tomatoes
1 quart chicken broth
1 -4 ounce canned diced green chiles
1 teaspoon salt
2 green onions, chopped
1 (15 ounce) can black beans, rinsed
8 ounces manchego cheese, grated
sour cream (optional)

Steps:

Heat oil over medium heat in large pot. Saute onion, garlic and bell pepper until softened. Add rice, chili powder, cumin and Chipotle Chile powder and stir for about 1 minute until rice looks opaque. Add tomatoes, chicken broth, green chiles and salt. Bring to a boil, lower heat to low simmer and cover. Cook for about 20 minutes stirring occasionally until rice is tender. Add green onions and black beans stirring to warm through. Serve with cheese sprinkled on top and a dollop of sour cream.

Nutrition Facts : Calories 320.7, Fat 8.2, SaturatedFat 1.3, Sodium 692, Carbohydrate 51.4, Fiber 5.2, Sugar 2.9, Protein 10

CHEESY SPANISH RICE WITH CHICKEN AND BLACK BEANS

Cheesy Spanish Rice With Chicken and Black Beans image

Don't let the list of ingredients scare you. This is a great recipe for just everyday, as well as for invited quests. A real comfort food. I just put boneless, skinless chicken breasts into a food processor, pulse until ground. Be very careful, the chicken can turn into a paste very quickly.

Provided by FLUFFSTER

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1 lb ground chicken
1 medium onion, chopped
1 jalapeno peppers or 1 serrano pepper, seeded and chopped
1 garlic clove, minced
1 cup converted rice
1 (28 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
1 (14 ounce) can chicken broth, divided
4 ounces ortega chilies, diced
1 teaspoon cumin
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can black beans, drained
1 (11 ounce) can corn, drained
1 cup cheddar cheese, shredded

Steps:

In a 12" skillet, heat oil over med. high heat. Add chicken, onion, jalapeño and garlic. Cook,stirring to break up meat until it is no longer pink and vegetables are softened.
Stir in rice, tomatoes with juice, paste, 1 Cup broth, chilies, cumin, chili powder, salt, and pepper. Bring to a boil, stirring occasionally.
Reduce heat to low, cover and cook till rice is tender, about 30 minutes.
Stir in beans and corn and continue cooking, covered, until beans and corn are heated.
Just before serving, stir in cheese. If needed, stir in some more of the chicken broth.

Nutrition Facts : Calories 770, Fat 25.4, SaturatedFat 9.7, Cholesterol 127.2, Sodium 1646.3, Carbohydrate 95.2, Fiber 14.5, Sugar 16.9, Protein 46.5

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