Mexican Style Red Beans Rice Recipes

MEXICAN BEANS AND RICE

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
• Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

AMERICAN-STYLE RED BEANS AND RICE

Steps:

• In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
• Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.

MEXICAN RED BEANS AND RICE

Steps:

• Cook rice according to package directions.
• To prepare the beans, heat olive oil in a large skillet over medium high heat.
• Add onions and saute until tender (about 10 minutes).
• Sprinkle on chili powder and cook 1 minute, stirring frequently.
• Add beans, salsa, and water and cook about 5 minutes.
• Serve beans over rice, with sour cream on top.

MEXICAN STYLE RED BEANS & RICE

Steps:

• 1. Drain and rinse beans then place in a 5-6 quart slow cooker. Stir in next 10 ingredients.
• 2. Cover and cook on high for 4-5 hours or until beans are tender.
• 3. Add smoked sausage and rice. Cover and cook on low for 1 hour more.
• 4. Ladle into bowls to serve. Garnish as desired. Serves 8.

MEXICAN RED BEANS (CROCK POT)

Steps:

• Sort beans and wash under running water.
• Place beans in a large pan and bring to a boil.
• Boil 10 minutes, drain.
• Place the precooked beans in a crock pot adding water and remaining ingredients.
• Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
• During cooking add additional hot water if needed.