BROWN RICE AND BEANS WITH GINGER CHILE SALSA
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
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
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
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
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
Provided by Robin Miller : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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
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
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
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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- 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.
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