Brown Rice Beans With Ginger Chile Salsa Recipes

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BROWN RICE AND BEANS WITH GINGER CHILE SALSA



Brown Rice and Beans with Ginger Chile Salsa image

Provided by Mary Frances Heck

Categories     Bean     Ginger     Rice     Vegetarian     Quick & Easy     Dinner     Avocado     Hot Pepper     Healthy     Chile Pepper     Bon Appétit     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 18

2 tablespoons olive oil, divided
1 medium onion, chopped, divided
1 cup brown rice
Kosher salt
1/2 cup coarsely chopped fresh cilantro, divided
Freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
1 cup low-sodium vegetable broth or water
2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
1 garlic clove
1 tablespoon chopped peeled ginger
1 tablespoon finely grated lime zest
1/4 cup fresh lime juice
1 avocado, halved, pitted, chopped
1/4 cup crumbled Cotija cheese or feta
Lime wedges (for serving)

Steps:

  • Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.
  • Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.
  • While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.
  • Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.
  • Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.
  • Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.

BROWN RICE AND BEANS WITH GINGER LIME CHILE SALSA



Brown Rice and Beans with Ginger Lime Chile Salsa image

Provided by Ordinary Vegan

Categories     Main

Time 1h

Yield 4

Number Of Ingredients 18

¼ cup of vegetable broth for sautéing plus another ¼ cup for sautéing
1 medium onion, chopped, divided
1 cup of brown rice
¼ teaspoon salt (or more to taste)
¼ teaspoon ground black pepper
½ cup coarsely chopped fresh cilantro, divided
1 tsp. ground coriander
1 tsp. ground cumin
2 15-ounce cans black beans, rinsed (or freshly made)
1 cup low-sodium organic vegetable broth
2 red Jalapeños or Fresno chiles, stemmed, halved and seeded
1 garlic clove
1 Tbsp. chopped peeled ginger
1 Tbsp. finely grated lime zest
1 tsp. maple syrup
¼ cup fresh lime juice
1 avocado, halved, pitted, chopped
½ cup fresh tomatoes, chopped

Steps:

  • Heat the vegetable broth in a medium saucepan over medium heat.
  • Add ¼ of chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
  • Add rice and stir to coat.
  • Add 2 cups water.
  • Bring to boil, reduce heat to low, cover and cook until rice is just tender. Keep a careful eye on that so it doesn't stick to the pan.
  • Remove rice from heat. Let stand, covered for 10 minutes. Fluff rice with a fork and fold in ¼ cup cilantro: season with salt and pepper.
  • While rice is cooking, heat remaining ¼ cup of vegetable broth in a medium saucepan over medium heat. Add ⅔ of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add more vegetable broth if sticking.
  • Add coriander and cumin; stir 1 minute.
  • Add beans and broth. Bring to a boil, reduce heat and simmer for 5 minutes.Taste and season with a little salt and pepper if needed.
  • Pulse chiles, garlic, ginger, lime zest, lime juice, remaining onion and maple syrup in a blender until a chunky sauce forms. Taste and adjust seasoning maybe adding a pinch of salt.
  • Serve rice with beans: top with salsa, avocado, tomatoes, ¼ cup cilantro and lime wedges.

SALSA RED BEANS 'N' RICE



Salsa Red Beans 'n' Rice image

Diane Harrison of Mechanicsburg, Pennsylvania up this quick side dish using canned kidney beans, brown rice and salsa. It's an ideal accompaniment to Mexican-style entrees but can also be served as a meatless main dish for a light meal. "This is a family favorite," relates Diane.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 9

1 medium green pepper, chopped
1/4 cup chopped red onion
3 green onions, finely chopped
4 garlic cloves, minced
1 tablespoon olive oil
5 cups cooked brown rice
1-1/4 cups salsa
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt

Steps:

  • In a large nonstick skillet, saute the green pepper, onions and garlic in oil until tender. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.

Nutrition Facts : Calories 222 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 421mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

SALSA RICE WITH BLACK BEANS AND CORN



Salsa Rice with Black Beans and Corn image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 cup rice, regular or instant
1/2 (14-ounce) can black beans, drained
1/2 cup prepared salsa
1/2 cup frozen corn, thawed
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.

BROWN RICE & BEANS WITH GINGER CHILE SALSA



BROWN RICE & BEANS WITH GINGER CHILE SALSA image

Categories     Bean

Yield 4 people

Number Of Ingredients 18

2 Tbs. olive oil, divided
1 medium onion, chopped, divided
1 cup brown rice
Kosher salt
1/2 cup coarsely chopped fresh cilantro, divided
Freshly ground black pepper
1 tsp ground coriander
1 tsp ground cumin
2 15-oz cans black beans, rinsed
1 cup vegetable broth or water
2 red jalapenos chiles, stemmed, halved, seeded
1 garlic clove
1 Tbs. chopped peeled ginger
1 Tbs. finely grated lime zest
1/4 cup fresh lime juice
1 avocado, halved, pitted, chopped
1/4 cup crumbled feta cheese
Lime wedges (for serving)

Steps:

  • Heat 1 Tbs oil in a medium saucepan over medium heat. Add 1/4 onion and cook until softened, 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover and cook until rice is tender, 40-50 minutes. Remove from heat. Let stand, covered for 10 minutes. Fold in 1/4 cup cilantro; season with salt & pepper. While rice is cooking, heat remaining oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook 5 minutes. Add coriander & cumin; stir 1 minute. Add beans & broth; season wtih salt & pepper. Bring to a boil, reduce heat and simmer, mashing beans until thickened 8-10 minutes. Pulse chiles, garlic, ginger, lime zest, lime juice and remaining onion in a blender until a chunky sauce forms. Season with salt. Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro & lime wedges.

BROWN RICE WITH SALSA AND BLACK BEANS



Brown Rice With Salsa and Black Beans image

This is a quick and easy recipe that is great as a cold salad or side. You can use instant brown rice or cook regular brown rice, You can also substitute a different type of bean and vary the salsa depending on how hot you like it. I love the fact that this can be served hot as well as cold and is deliscious either way. It can also be a main dish or a side dish.

Provided by Susan M.

Categories     Low Cholesterol

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 4

2 cups cooked instant brown rice
1 cup mild salsa
1 cup canned black beans, rinsed
1/2 teaspoon cumin

Steps:

  • Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.

Nutrition Facts : Calories 253.6, Fat 0.8, SaturatedFat 0.1, Sodium 624.1, Carbohydrate 53.2, Fiber 6.1, Sugar 2, Protein 8.4

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