Black Beans With Rice And Avocado Recipes

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BLACK BEANS & RICE WITH FRIED EGG, AVOCADO & PICKLED ONIONS



Black beans & rice with fried egg, avocado & pickled onions image

Turn a tin of black beans and some rice into a hearty brunch dish with a fried egg and creamy avocado. This simple veggie recipe is full of flavour

Provided by Diana Henry

Categories     Breakfast, Brunch

Time 50m

Number Of Ingredients 13

200g long grain rice
groundnut oil or flavourless oil, plus extra for frying
350g tomatoes , chopped
3 garlic cloves , peeled and grated
6 spring onions , chopped
2 red chillies and 1 green chilli, halved, deseeded and chopped
½ tsp dried oregano
2 tsp ground cumin
400g can black beans , drained and rinsed
4 eggs
3 tbsp chopped coriander leaves
2 limes , juiced (or to taste - you might not need as much)
pickled chillies (you can buy them in jars), sliced avocado and soured cream (optional), to serve

Steps:

  • Put the rice in a saucepan with some salt and cover with about 5cm water. Bring to the boil and keep boiling until the water has disappeared and the surface of the rice looks 'pitted', as if there are little holes all over it. Immediately turn the heat down to the lowest setting and cover the pan with a lid. Leave to cook for 15 mins. By this time, the rice should be tender.
  • In a large frying pan, heat 1 tbsp oil and cook the tomatoes over a medium heat for about 7 mins. Add the garlic, spring onions, chillies, oregano and cumin, season and cook for another 2 mins. Tip in the drained beans, stir them round and taste for seasoning.
  • Add the rice to the pan with the tomatoes, beans and some seasoning. Heat through, then cover. Quickly heat 2 tbsp oil in a frying pan and fry the eggs. Season.
  • Stir the coriander into the rice and bean mixture and squeeze over the lime juice. Serve the rice and beans with a fried egg on top alongside some pickled chillies, slices of avocado and a good dollop of soured cream, if you like.

Nutrition Facts : Calories 474 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium

GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS



Grain Bowl with Blackened Shrimp, Avocado, and Black Beans image

This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!

Provided by Sahara B

Categories     Main Dish Recipes     Bowls

Time 1h10m

Yield 4

Number Of Ingredients 25

1 ⅛ cups water
½ cup dirty rice mix (such as Zatarain's® Dirty Brown Rice)
1 pound large shrimp, peeled and deveined
1 tablespoon chili powder
2 teaspoons paprika
1 ½ teaspoons cumin
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 (15 ounce) can corn, drained
1 red bell pepper, diced
¼ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon olive oil
1 avocado
¼ cup chopped fresh cilantro
¼ cup plain Greek yogurt (such as Chobani®)
1 clove garlic
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) can black beans, drained
1 avocado, sliced
1 lime, cut into wedges

Steps:

  • Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
  • While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
  • Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
  • Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
  • Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
  • Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

Nutrition Facts : Calories 695.7 calories, Carbohydrate 61.8 g, Cholesterol 175.4 mg, Fat 39.3 g, Fiber 18.6 g, Protein 32.5 g, SaturatedFat 6.2 g, Sodium 2032.1 mg, Sugar 6.4 g

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

BLACK BEANS WITH RICE AND AVOCADO



Black Beans with Rice and Avocado image

Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 2h40m

Number Of Ingredients 14

1 pound dried black beans, picked over and rinsed
1 dried bay leaf
Coarse salt
1 teaspoon cumin seeds
3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 poblano chile, diced
2 cloves garlic, minced
1 teaspoon dried oregano
6 cups cooked brown rice
2 avocados, sliced
1 cup crumbled queso fresco (about 4 ounces)
1 jalapeno chile, thinly sliced
1/2 cup cilantro leaves

Steps:

  • In a large pot, cover beans and bay leaf with 3 inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving 4 cups cooking liquid.
  • Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, 1 minute. Add oil and swirl to coat bottom of pot. Add onion, poblano, and garlic; cook, stirring occasionally, until tender, about 8 minutes.
  • Stir in oregano and 1/4 teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with 1 teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.

Nutrition Facts : Calories 508 g, Cholesterol 5 g, Fat 14 g, Fiber 11 g, Protein 18 g, SaturatedFat 3 g, Sodium 207 g

BLACK BEANS WITH RICE AND AVOCADO RECIPE - (4.5/5)



Black Beans with Rice and Avocado Recipe - (4.5/5) image

Provided by á-216

Number Of Ingredients 14

1 pound dried black beans, picked over and rinsed
1 dried bay leaf
Coarse salt, to tast
1 teaspoon cumin seeds
3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 poblano chile, diced
2 cloves garlic, minced
1 teaspoon dried oregano
6 cups cooked brown rice
2 avocados, sliced
1 cup crumbled queso fresco, about 4 ounces
1 jalapeno chile, thinly sliced
1/2 cup cilantro leaves

Steps:

  • In a large pot, cover beans and bay leaf with 3 inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving 4 cups cooking liquid. Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, 1 minute. Add oil and swirl to coat bottom of pot. Add onion, poblano, and garlic; cook, stirring occasionally, until tender, about 8 minutes. Stir in oregano and 1/4 teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with 1 teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.

GF - RICE BOWL WITH BLACK BEANS, AVOCADO & CILANTRO DRESSING RECIPE - (4.3/5)



GF - Rice bowl with black beans, avocado & cilantro dressing Recipe - (4.3/5) image

Provided by á-46145

Number Of Ingredients 17

The dressing:
1/4 cup fresh lime juice
1/4 cup minced cilantro
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon honey
3/4 teaspoon salt
The rice:
1 teaspoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 cup rice
2 cups vegetable broth
The rest:
1 (14 ounce) can black beans, drained and rinsed
3 Roma tomatoes, diced
1 avocado, diced

Steps:

  • The dressing: In a medium bowl, whisk together the lime juice, cilantro, olive oil, garlic, honey and salt. Re-whisk immediately before using. The rice: Heat the olive oil in a medium skillet set over medium heat. Add the onion and saute until the onion is softened, about 3 minutes. Add the garlic and cook for an additional 30 seconds. Pour in the rice and vegetable broth. Bring the broth to a boil. Reduce the heat to low, cover and cook until all of the liquid is absorbed, 15 to 20 minutes. Fluff and set aside. The rest: Divide the rice between 4 bowls and top each portion with black beans, tomatoes and avocado. Pour the cilantro dressing over the rice bowls. Serve.

INSTANT POT BLACK BEANS & RICE WITH AVOCADO SALSA



Instant Pot Black Beans & Rice with Avocado Salsa image

You can't beat Instant Pot Black Beans and Rice with Avocado Salsa for a healthy, economical meal that comes together easily! 268 calories and 6 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Categories     Entrees

Time 1h10m

Number Of Ingredients 20

2 teaspoons olive oil
½ medium yellow onion (chopped)
4 garlic cloves (minced)
2 teaspoon ground cumin
2 teaspoon chili powder
1 ½ teaspoon paprika
1 ½ teaspoon dried oregano
¾ teaspoon kosher salt
3 cups low sodium vegetable broth
3 cups water
1 ½ cup dried black beans (rinsed & stones picked out)
1 ½ cup short grain brown rice
juice of ½ lime
salt and pepper (to taste)
2 California avocados (chopped)
Juice of 1 lime
2 medium tomatoes (diced)
3 tablespoons minced cilantro
2 tablespoons minced jalapeno pepper (seeds removed)
¼ teaspoon kosher salt

Steps:

  • Set the Instant Pot to Saute mode and add the olive oil.
  • Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
  • Add the garlic, cumin, chili powder, paprika, oregano and salt. Cook for 30 seconds. Turn off the Instant Pot.
  • Pour in the vegetable broth, water, dried black beans and rice, and stir.
  • Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure. Adjust the time to 30 minutes. The Instant Pot will take approximately 15 minutes to come to pressure.
  • Let the pressure release naturally for 10 minutes, then release the pressure the rest of the way.
  • Squeeze in the the lime juice, fluff the rice and beans with a fork and season to taste. Serve with the avocado salsa.
  • While the rice and beans are cooking, stir together the avocado, lime juice, tomato, cilantro, jalapeno and salt.

Nutrition Facts : ServingSize 1 Cup Rice & Beans + 1/4 Cup Salsa, Calories 267.9 kcal, Carbohydrate 39.3 g, Protein 10.3 g, Fat 9 g, SaturatedFat 1.3 g, Sodium 322 mg, Fiber 10.6 g, Sugar 2.2 g

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