Florida Beans And Rice Recipes

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THE BEST BAKED RICE AND BEANS



The Best Baked Rice and Beans image

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

CUBAN BLACK BEANS AND RICE



Cuban Black Beans and Rice image

Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.

Provided by Liz DellaCroce

Categories     Side Dish

Time 10h

Number Of Ingredients 15

1 pound black beans - dried
3 cloves garlic
4 bay leaves (divided)
2 tablespoons extra virgin olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
2 cloves garlic (minced)
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon pepper
1/2 teaspoon cayenne
2 cups long grain white rice (rinsed)
4 cups chicken broth (low sodium)
minced cilantro and lime wedges (to serve)

Steps:

  • Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
  • To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
  • Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
  • Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
  • Rince rice in a strainer until the water comes out clear
  • Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
  • Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
  • Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

Nutrition Facts : Calories 220 kcal, Carbohydrate 51.3 g, Protein 10.7 g, Fat 1.6 g, SaturatedFat 0.2 g, Sodium 724 mg, Fiber 13.1 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

MY MOM'S FAVORITE RICE AND BEANS



My Mom's Favorite Rice and Beans image

This is a classic, nutritious dish that's full of flavor, which makes it the perfect comfort food. It's fantastic as a side, and even better as a main course.

Provided by Katherine D'Costa

Categories     Grains

Time 8h55m

Number Of Ingredients 14

16 ounces dried kidney beans (or 4 15-oz cans)
4 quarts warm water (128 fl oz)
1 small red onion, diced (about ½ cup)
1 medium green bell pepper, or your choice of color, diced (about 1 cup)
1 ripe Roma tomato, chopped (about ½ cup)
2 large cloves garlic, minced
2 tablespoons vegetable oil, divided
1 chicken bouillon cube (about 2 tbsp)
1 teaspoon ground smoked paprika
1 tablespoon ground cumin
1 tablespoon ground black pepper
2 cups long grain white rice
1 teaspoon Kosher salt
2 tablespoons chopped fresh cilantro

Steps:

  • Clean and rinse dried kidney beans, removing any debris.
  • Soak in 4 quarts warm water for at least 8 hours before cooking.
  • Reserve 11 cups of the water for cooking, and discard the rest. Rinse and drain beans, and set aside.
  • Add the onion, bell pepper, tomato, garlic, and 1 tablespoon vegetable oil to a medium-sized saute pan, and place over medium heat. Saute for 4 minutes, stirring constantly.
  • Add 1 cup reserved water, bouillon cube, smoked paprika, ground cumin, and black pepper.
  • Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes.
  • In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water.
  • Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes. Allow pressure to release naturally.
  • Meanwhile, coat a large, heavy pot with remaining vegetable oil and place over medium heat. Add rice and salt.
  • Saute rice for 2 minutes until slightly toasted, then add 4 cups water and mix well. When water starts to gently boil, cover and reduce heat to medium-low. Cook for 20 minutes.
  • Uncover rice and fluff thoroughly with a fork.
  • Fold rice and beans together in the pot or in a large bowl, using a rubber spatula.
  • Sprinkle cilantro on top and serve.

Nutrition Facts : ServingSize 1 dinner portion, Calories 409 calories, Sugar 2.6 g, Sodium 422.7 mg, Fat 4.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 75.4 g, Fiber 10.3 g, Protein 16.9 g, Cholesterol 0.1 mg

TROPICAL BLACK BEANS AND RICE



Tropical Black Beans and Rice image

Make and share this Tropical Black Beans and Rice recipe from Food.com.

Provided by JeriBinNC

Categories     Rice

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup red onion, chopped
1/2 cup orange juice
1/4 cup fresh lime juice
2 tablespoons fresh cilantro, chopped
1/4-1/2 teaspoon cayenne pepper
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
1 medium mango, diced
2 garlic cloves, minced
15 ounces black beans, rinsed and drained
3 cups cooked brown rice, kept hot

Steps:

  • Coat a large nonstick skillet with cooking spray.
  • Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
  • Stir in beans. Cook until heated through, about 5 minutes. Serve over rice.

Nutrition Facts : Calories 334.5, Fat 2, SaturatedFat 0.4, Sodium 5.8, Carbohydrate 70.1, Fiber 11.3, Sugar 12.4, Protein 11.3

CUBAN BLACK BEANS AND RICE WITH ROASTED PEPPERS AND PLANTAINS



Cuban Black Beans and Rice with Roasted Peppers and Plantains image

A fresh twist on authentic Cuban Black Beans and Rice with baked plantains (tostones), roasted vegetables, and avocado. A healthy, filling all-in-one meal that's vegan and gluten free!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 17

1 cup uncooked brown rice
2 very large ripe plantains (almost black (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices)
2 large red bell peppers (or yellow or orange bell peppers, cut into 3/4-inch slices and halved)
1 small red onion (cut into rough 3/4-inch pieces)
2 1/2 tablespoons olive oil (divided)
1 1/2 teaspoons kosher salt (divided)
3 teaspoons ground cumin (divided)
1/2 teaspoon allspice (divided)
1 small jalapeño (seeded and finely chopped (about 1 tablespoon))
2 tablespoons tomato paste
2 cloves garlic (minced (about 2 teaspoons))
2 teaspoons dried oregano
3 cups Cuban Black Beans
Sliced radishes
Diced avocado
Chopped fresh cilantro
Lime wedges

Steps:

  • Cook rice according to package directions.
  • While the rice cooks, place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. Place the plantain slices in the center of one baking sheet and the bell peppers and red onion in the center of the other. Drizzle each baking sheet with 1 tablespoon olive oil and sprinkle each with 1/2 teaspoon salt. Sprinkle 1 teaspoon cumin and 1/4 teaspoon allspice over the plantains. Toss the plantains and vegetables to coat, then spread each into an even layer. Bake in the upper and lower thirds of the oven until the plantains are lightly browned and very tender and the vegetables are caramelized and tender, about 16 to 18 minutes for the plantains and 20 minutes for the vegetables, switching the pans' position on the upper and lower racks once halfway through.
  • While the rice, plantains, and vegetables cook, heat the remaining 1/2 tablespoon olive oil in a saucepan over medium heat. Add the jalapeño and cook, stirring often, until tender, about 2 minutes. Stir in the tomato paste, garlic, oregano, and remaining 1/2 teaspoon salt, 2 teaspoons cumin, and 1/4 teaspoon allspice. Cook just until fragrant, about 30 seconds, then stir in the black beans and 1/4 cup water. Cook until the liquid is slightly reduced and the beans are hot, about 2 to 3 minutes. Taste and adjust seasonings as desired.
  • Divide the cooked rice evenly among 4 bowls. Top each with beans, roasted plantains and vegetables, a big handful each of sliced radishes, avocado, cilantro, and a squeeze of fresh lime.

Nutrition Facts : ServingSize 1 (of 4), without toppings, Calories 593 kcal, Carbohydrate 113 g, Protein 16 g, Fat 12 g, SaturatedFat 2 g, Fiber 21 g, Sugar 15 g

FLORIDA BEANS AND RICE



Florida Beans and Rice image

Make and share this Florida Beans and Rice recipe from Food.com.

Provided by NELady

Categories     Rice

Time 4h15m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 14

1 lb dried black beans, washed and drained
6 cups water
1/2 cup olive oil
1 large onion, coarsely chopped
1 green bell pepper, stem and seeds removed, coarsely chopped
1 garlic clove, minced
2 bay leaves
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 smoked ham bone (optional)
1 slice bacon, minced
1/4 cup wine vinegar
cooked yellow rice
1 bunch scallion, chopped

Steps:

  • Cover beans with water. Bring to a boil and boil for 2 minutes. Remove from heat; cover pan and let stand for 1 hour.
  • Heat olive oil in skillet. Add onion, pepper, and garlic. Saute for about 5 minutes. Add to beans, Add bay leaves, salt, pepper, han bone, and bacon. Bring to a boil and simmer, covered, for 2 hours, or until tender, adding more water if necessary. Remove bay leaves and add wine vinegar. Serve with yellow rice, and ganish with scallions.
  • VARIATION: This dish can be improved through the use of any flavorful stock (chicken, ham, vegetables, dry white wine, etc.), rather than the water. Also, for added flavor, as dish simmers, consider adding 1/2 cup sliced, pimiento-stuffed olives, 1 teaspoon ground oregano, and/or 1/4 teaspoon ground cumin.
  • NOTE: To cook yellow rice, just cook rice as you would normally do, but add a drop or 2 of yellow food color. In Key West, most cooks use an inexpensive condiment called BIJOL, which gives rice a rich yellow color.

Nutrition Facts : Calories 451, Fat 20.8, SaturatedFat 3.4, Cholesterol 2.6, Sodium 817, Carbohydrate 51.1, Fiber 12.3, Sugar 3.3, Protein 17.3

HEARTY RED BEANS AND RICE



Hearty Red Beans and Rice image

I take this dish to many potlucks and never fail to bring home an empty pot. I learned about the mouthwatering combination of meats, beans and seasonings while working for the Navy in New Orleans. If you want to get a head start, cover the beans with the water and let them soak overnight. Drain them the next day and continue with the recipe as directed. -Kathy Jacques, Summerfield, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 2h15m

Yield 10 servings.

Number Of Ingredients 16

1 pound dried kidney beans
2 teaspoons garlic salt
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 quart water
1/2 pound fully cooked ham, diced
1/2 pound fully cooked smoked sausage, diced
1 cup chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
2 bay leaves
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice

Steps:

  • Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. , Drain beans, discarding liquid. Add the garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion and celery in drippings until tender. Add minced garlic cloves; cook 1 minute longer. Add to bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender. , Discard bay leaves. Measure 2 cups beans; mash and return to the bean mixture. Stir in the parsley, salt and pepper. Serve over rice.

Nutrition Facts : Calories 276 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 1149mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 8g fiber), Protein 18g protein.

BEANS AND RICE



Beans and Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon chile powder
2 plum tomatoes, chopped
2 cups cooked or canned black beans, soaked and rinsed
1 cup water
3 tablespoons chopped parsley or cilantro
4 cups white rice
Salsa, grated cheddar cheese, sour cream, chopped red onions or scallions for garnish

Steps:

  • In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.

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