Zippy Beans And Rice Food

BEANS AND RICE DINNER

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

ONE-POT RICE AND BEANS

Steps:

• In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
• Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
• Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
• Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

ZIPPY BEANS AND RICE

Steps:

• In a large skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil over high heat; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Sprinkle with onion.

REFRIED BEANS AND RICE BOWL

Steps:

• Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside.
• Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt.
• To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls.

RICE AND BEANS

Steps:

• Cook rice according to package directions, adding beans and chili powder at the same time as the rice is added. Season, to taste, with salt and black pepper.

ZIPPY SLIPPY CHICKEN WITH RICE AND BEANS

Steps:

• In a medium saucepan, combine chicken stock, tomatoes with juice, rice, and cumin.
• Simmer until rice is done, about 15 minutes.
• Add the beans, stir until warmed through, then keep warm on low heat.
• In a heavy skillet, heat oil on medium-high heat.
• Saute onion until nearly translucent.
• Season chicken with garlic pepper and add to onion in skillet.
• Fry until chicken is browned on all sides and juices run clear.
• Add minced garlic and sautee an additional 20-30 seconds, then remove from heat.
• Spoon rice onto plate and top with chicken. Serve immediately.

ZIPPY BEANS AND RICE

Steps:

• In a skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil; stir in rice.
• Cover and remove from the heat.
• Let stand for 5 minutes or until liquid is absorbed.
• Sprinkle with onion.
• Yield: 6 servings.