Zesty Black Beans On White Rice Food

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

SPICY BLACK BEANS AND RICE

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
• Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.

AMY'S SPICY BEANS AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
• Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
• Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
• Serve beans over cooked rice.

ZESTY LIME RICE SALAD

Steps:

• Combine ingredients.
• Refrigerate 30 min.

SPICED WHITE RICE

Steps:

• Puree 1 bunch cilantro, 1/4 red onion, 2 garlic cloves, 1/2 cup beer, 1 tablespoon kosher salt and 1 teaspoon cumin in a blender. Fry the mixture in a pot with a few tablespoons of oil, stirring, until fragrant, 5 minutes. Add 2 cups long-grain rice; stir until glossy. Add 2 cups chicken broth and simmer for 20 minutes. Stir in 1 cup thawed frozen peas and carrots; let sit 5 minutes.

SPICY BLACK BEANS AND RICE WITH MANGOES (CROCK POT)

Steps:

• Heat oil in large skillet over medium heat.
• Add onion, bell pepper, garlic and jalapeno, cover, and cook 5 minutes until softened.
• Add in seasonings, mix well and cook for 1 minute.
• Transfer mixture into a 3 1/2 to 4 quart slow cooker.
• Add bean, water, brown sugar, salt and pepper.
• Stir well.
• Cover and cook on low for 6 to 8 hours.
• Add the cooked rice and the mangoes.
• Allow to cook another 10 minutes.
• Serve and enjoy.

ZESTY BLACK BEANS ON WHITE RICE

Steps:

• In a medium saucepan heat olive oil.
• Sauté chopped onion for about 1 minute.
• Add red pepper and red wine vinegar.
• Sauté until vinegar is nearly evaporated.
• Add beans, cloves, ketchup, and bay leaf.
• Simmer on med-low for about 20 minutes (until flavors have mixed; stirring a few times).
• Cook white rice.
• Serving: Serve beans hot over white rice.
• Squeeze a lime wedge over each serving for citrus zest.
• Add Tabasco to taste for a full-flavored dish.
• Enjoy!

SPICY BLACK BEANS AND RICE

Steps:

• In a kettle combine the beans, the ham hock, the garlic, the bay leaf, the orégano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham hock from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion.
• To quick-soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.