SWEET AND SPICY BEANS AND RICE
Cupboard companions create a spiced-up beans-and-rice dish.
Provided by Old El Paso
Categories Sides and Snacks
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Cook rice in water as directed on package.
- Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion; cook and stir 1 minute. Reduce heat to medium. Add beans, chiles and taco seasoning mix; mix well. Cook just until mixture comes to a boil, stirring occasionally.
- Add cooked rice; mix well. Spoon into serving dish. Serve with sour cream and cheese.
SPICY RICE AND BEANS
Make this as spicy as you wish,add more or less,cumin, coriander, chili powder and jalapeno. We like it hot!! from Company's comming - diabetic cooking.
Provided by Derf2440
Categories One Dish Meal
Time 53m
Yield 7 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
- Add cumin, coriander, chili powder and rice.
- Cook on medium, stirring occasionally until golden.
- Stir in carrot, water, bouillon powder and bay leaf.
- Cover; Simmer on medium low for 20 minutes.
- Stir in beans, tomato and corn.
- Cover; heat for 15 to 20 minutes until liquid is absorbed.
- Remove and discard bay leaf.
- Stir in cilantro and 1 tablespoon parsley.
- Garnish with remaining parsley.
Nutrition Facts : Calories 271.5, Fat 3.9, SaturatedFat 0.5, Sodium 36.8, Carbohydrate 51.1, Fiber 7.5, Sugar 3.2, Protein 9.3
SWEET & SPICY BEANS
My husband and I love this sweet and savory bean dish. It can be enjoyed as a side, but it's also fun for tortilla and corn chip dipping. -Sondra Pope, Mooresville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 5h10m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 10
Steps:
- In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired.
Nutrition Facts : Calories 201 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 712mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 7g fiber), Protein 9g protein.
SPICY VEGETARIAN RED BEANS AND RICE
Provided by Guy Fieri
Categories side-dish
Time 14h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
- Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.
- When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
- Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.
SWEET & SPICY BEANS AND RICE
Make and share this Sweet & Spicy Beans and Rice recipe from Food.com.
Provided by Chris from Kansas
Categories Rice
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- While rice is cooking, heat oil in medium saucepan over medium-high heat until hot.
- Add onion; cook and stir 1 minute.
- Reduce heat to medium.
- Add beans, chilies and taco seasoning mix; mix well.
- Cook just until mixture comes to a boil, stirring occasionally.
- Add cooked rice; mix well.
- Spoon into serving dish; serve with sour cream and cheese, if desired.
Nutrition Facts : Calories 220.4, Fat 2.4, SaturatedFat 0.4, Sodium 385.8, Carbohydrate 45.5, Fiber 5.4, Sugar 11.3, Protein 7.6
SPICY BLACK BEANS AND YELLOW RICE
Provided by Tyler Florence
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the beans:
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- For the rice:
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
SPICY BEANS AND RICE
"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed. , Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 294 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 905mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 13g protein.
SPICY RED BEANS AND RICE
These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I've tried with an excellent result. Serve with cornbread or corn muffins and your meal is complete. Recipe is from Taste of Home magazine.
Provided by Anita Harris
Categories Cajun
Time 4h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sort and rinse beans.
- In a large Dutch oven or kettle, place all ingredients except parsley and rice.
- Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender.
- Stir occasionally, adding water as needed to make a thick gravy.
- Just before serving remove bay leaves and stir in parsley.
- Serve over rice.
SPICED RICE & BEANS
Mary's version of the Indian dish, kitchari, is a great storecupboard supper, delicious as a main or a side
Provided by Mary Cadogan
Categories Dinner, Main course, Side dish
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 332 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.58 milligram of sodium
SPICY RED BEANS AND RICE
I guess I'm one of those women "who have moved from the country in body but not in heart"! Although I'm an attorney in a large city, my parents are ranchers. And, since they once grew rice, that's a staple of my cooking. Because of my busy schedule, I like dishes like this that can be easily reheated throughout the week. This was actually a soup recipe when I first found it. I needed a side dish, however, so I simply reduced the amount of water.
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice.
Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 711mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
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