Ww Spanish Rice And Beans Food

RICE AND BEANS, SPANISH STYLE

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.

FLAVORFUL SPANISH RICE AND BEANS

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.

SPANISH RICE AND BEANS

Steps:

• In a skillet, cook onion, green pepper and celery in butter until onion is tender.
• Blend in rice, tomatoes, beans, seasonings and Worcestershire sauce.
• Cook slowly, stirring occasionally, for 5 minutes.
• Turn mixture into a greased casserole.
• Bake at 350°F for 15 minutes.
• **Sometimes I like to melt a little Monterey Jack or cheddar cheese on top during the last 5 minutes of cooking.
• Also, if my daughter isn't eating with us, I'll use Rotel instead of the tomatoes. I've even been known to add a dash or two of hot sauce!
• If you don't like black beans, use pinto beans or chili beans. The choice is yours.
• Of course meat eaters can add browned ground beef or chicken.
• Also, to make this a really easy meal I sometimes cook it on the stove in my large cast iron skillet and just pop it in the oven in that! Now that truly is a one-pot meal!

WW SPANISH RICE AND BEANS

Steps:

• Cook rice according to package directions.
• Combine, rice, beans, and salsa in a 1 1/2 quart microwave-safe casserole; toss well.
• Cover with lid; microwave at HIGH 1 1/2 minutes or until hot.

SPANISH CHICKEN WITH RICE AND BEANS(6 WW POINTS)

Steps:

• Spray large nonstick saucepan with Pam, place over med-high heat 30 seconds.
• Add bell pepper, onions and garlic and cook, stirring frequently, until soft, 5 to 6 minutes.
• Add chicken and cook until browned, 5 minutes. Reduce heat to low.
• Stir in broth and tomato paste. Add rice, beans, tomatoes and black pepper.
• Cover and cook 20 minutes until most of the water has been absorbed.
• Uncover and cook 5 minutes more, stirring occasionally. Serve immediately.
• Makes 4 (1 1/2 c) servings, 6 points per serving.

SPANISH RICE W/ BEANS

Steps:

• Take a large pot and place it on medium heat with the sofrito.
• Add the oil and briefly mix.
• Wash the rice and add it to the pot And make sure the rice is almost above the water.
• Add the can of beans and the water.
• Add the salt and sazon (salt and sazon amounts may be altered if desired), mix, and cover.
• Heat for for 40 to 50 minutes or until all water is absorbed.
• Serve and enjoy!