Black Beans And Rice With Adobo Pork Chops Recipes

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PORK, BLACK BEAN, AND RICE CASSEROLE



Pork, Black Bean, and Rice Casserole image

Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 16

2 pounds pork shoulder, cut into 1-inch cubes
¾ cup water, divided
1 teaspoon salt, divided
½ cup diced onion
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (4 ounce) cans chopped Hatch chile peppers, drained
1 cup instant white rice (such as Minute®)
½ cup frozen corn
¼ cup salsa
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese, divided

Steps:

  • Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
  • Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g

BLACK BEANS AND PORK CHOPS



Black Beans and Pork Chops image

A hearty dinner, great with rice! It is one of family's favorite dinners given to me by my sister. You may adjust amounts of beans and salsa to your preference. I always seem to add more!

Provided by lovebeingamom

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 30m

Yield 4

Number Of Ingredients 6

4 bone-in pork chops
ground black pepper to taste
1 tablespoon olive oil
1 (15 ounce) can black beans, with liquid
1 cup salsa
1 tablespoon chopped fresh cilantro

Steps:

  • Season pork chops with pepper.
  • Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
  • Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 391.7 calories, Carbohydrate 21.8 g, Cholesterol 72.1 mg, Fat 18.7 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 6.3 g, Sodium 836.5 mg, Sugar 2 g

PORK CHOPS WITH RICE AND BEANS



Pork Chops With Rice and Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 green bell pepper, diced
1 onion, diced
6 cloves garlic, chopped
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 8-ounce can tomato sauce
1 cup converted (parboiled, not instant) white rice
1 15-ounce can black beans (not drained or rinsed)
8 thin boneless or bone-in pork chops (2 to 2 3/4 pounds)
1 tablespoon apple cider vinegar

Steps:

  • Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
  • Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
  • Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
  • Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.

Nutrition Facts : Calories 678, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 120 milligrams, Sodium 364 milligrams, Carbohydrate 64 grams, Fiber 8 grams, Protein 47 grams

SPICY PORK CHOPS WITH BLACK BEANS



Spicy Pork Chops with Black Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 bone-in pork chops (1/2 inch thick; about 5 ounces each)
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons medium-hot red enchilada sauce
1/2 teaspoon chipotle chile powder
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for the pan
1 small red onion (1/2 thinly sliced, 1/2 chopped)
2 tablespoons fresh lime juice
1/2 cup roughly chopped fresh cilantro leaves, plus 2 teaspoons minced stems
1 15-ounce can black beans, not drained
8 small corn tortillas
1 avocado, sliced

Steps:

  • Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the chile powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside.
  • Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper.
  • Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm.
  • Lightly oil the grill pan. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates.

BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

PORK CHOPS WITH RICE AND BEANS



Pork Chops With Rice and Beans image

Provided by Food Network

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 green bell pepper, diced
1 onion, diced
6 cloves garlic, chopped
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 8-ounce can tomato sauce
1 cup converted (parboiled, not instant) white rice
1 15-ounce can black beans (not drained or rinsed)
8 thin boneless or bone-in pork chops (2 to 2 3/4 pounds)
1 tablespoon apple cider vinegar

Steps:

  • Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
  • Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
  • Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
  • Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.
  • Per serving: Calories 678; Fat 27 g (Saturated 8 g); Cholesterol 120 mg; Sodium 364 mg; Carbohydrate 64 g; Fiber 8 g; Protein 47 g
  • ;

ADOBO RICE AND BLACK BEANS



Adobo Rice and Black Beans image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 1/2 cups water
1 cup instant brown rice
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon adobo seasoning with cumin

Steps:

  • Bring the water to a boil in a medium saucepan. Add rice, black beans and adobo seasoning and bring to a simmer. Reduce heat to low, cover and simmer 10 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.

PORK CHOPS WITH RICE & BEANS



Pork Chops with Rice & Beans image

Rice and beans cooked with peppers, cumin and raisins make a great accompaniment to boneless pork chops.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 11

1 can (15 oz.) small red beans, undrained
2 tsp. oil, divided
8 boneless pork chops (2 lb.), 3/4 inch thick
1/4 cup KRAFT Honey Mustard Dressing
1 small green pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1-1/2 cups long-grain white rice, uncooked
1/4 cup raisins
1/2 tsp. ground cumin
2 slices OSCAR MAYER Bacon, cooked

Steps:

  • Drain beans, reserving liquid. Pour reserved liquid into 1-qt. measuring cup. Add enough water to reserved liquid to measure 3 cups.
  • Heat 1 tsp. oil in large skillet on medium heat. Add 4 chops; cook 4 min. on each side or until done (145°F). Remove chops from skillet; cover to keep warm. Repeat with remaining oil and chops.
  • Add dressing, peppers, onions and garlic to same skillet; cook and stir 5 min. or until vegetables are crisp-tender. Add rice; cook and stir 3 min. Add measured liquid; stir. Bring to boil; cover. Simmer on medium-low heat 15 min.
  • Stir beans, raisins and cumin into rice mixture; top with chops. Cover; simmer 5 min. or until liquid is absorbed, rice is tender and chops are heated through. Remove from heat. Sprinkle with bacon.

Nutrition Facts : Calories 25, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RICE WITH BLACK BEANS



Rice with Black Beans image

Good rice, beans, and tomato dish that takes about 20 minutes to prepare.

Provided by Rebecca Tally

Categories     100+ Everyday Cooking Recipes     Vegan

Time 20m

Yield 8

Number Of Ingredients 7

1 onion, chopped
1 tablespoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can black beans, undrained
½ teaspoon dried oregano
½ teaspoon garlic powder
1 cup instant white rice

Steps:

  • In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
  • Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

Nutrition Facts : Calories 79.9 calories, Carbohydrate 14.4 g, Fat 2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 114 mg, Sugar 2.4 g

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