Picante Black Beans And Rice Recipes

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BLACK BEANS WITH BELL PEPPERS & RICE



Black Beans with Bell Peppers & Rice image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

MEXICAN BLACK BEANS AND RICE



Mexican Black Beans and Rice image

This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

Provided by DannyBoy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 15

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery, chopped
1 tomato, chopped
½ cup frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
¼ cup water, or as needed
2 cups cooked white rice
salt to taste

Steps:

  • Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
  • Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
  • Remove from the heat and stir in cooked rice until coated. Season with salt.

Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g

BLACK BEAN AND RICE ENCHILADAS



Black Bean and Rice Enchiladas image

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1 tablespoon olive oil
1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chiles
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas (6 inches), warmed
1 cup salsa
1 cup shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves
Sliced red onion and jalapeno peppers, optional

Steps:

  • Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

BLACK BEAN AND RICE ENCHILADAS



Black Bean and Rice Enchiladas image

These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.

Provided by Diane Manzella

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
¼ cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
  • Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
  • Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g

PACIFIC CUBAN BLACK BEANS AND RICE



Pacific Cuban Black Beans and Rice image

I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.

Provided by Fancy Nancy

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h35m

Yield 6

Number Of Ingredients 20

4 cups water
2 cups rice
3 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 tablespoon minced garlic
2 (15 ounce) cans black beans
2 smoked Spanish chorizo sausage links, coarsely chopped
1 cup chicken stock
1 (8 ounce) jar picante sauce
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon red wine vinegar, or more to taste
1 teaspoon ground cumin
1 teaspoon white sugar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pinch red pepper flakes

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
  • Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
  • Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 84.5 g, Cholesterol 18.4 mg, Fat 15.8 g, Fiber 13.2 g, Protein 19.6 g, SaturatedFat 4.1 g, Sodium 1609 mg, Sugar 5.7 g

PICANTE BLACK BEANS AND RICE



Picante Black Beans and Rice image

Here is another of our "South of the border" favorites!! The chorizo sausage just makes the flavor for me!

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon pure olive oil
1/2 cup onion, finely diced
1/2 cup chorizo sausage, dry-cured, finely diced
1 garlic clove, minced
1 1/2 cups basmati rice, rinsed
1 (796 ml) can diced tomatoes
2 cups chicken broth, 30% less sodium
1 (540 ml) can black beans, rinsed and well drained
1 cup fresh corn kernels, about 1 cob (uncooked)
1/4 cup green onion, finely sliced

Steps:

  • Heat oil in large saucepan over medium-high heat. Sauté onion and chorizo until onion has softened, 2-3 minutes. Add garlic and rice, stirrirng to coat rice in oil. Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.
  • Remove from heat; gently stir in black beans and corn. Cover and let stand 5 minutes. Garnish with green onions.

Nutrition Facts : Calories 267.6, Fat 3.7, SaturatedFat 0.7, Sodium 435.7, Carbohydrate 50.4, Fiber 7.7, Sugar 5.7, Protein 9.9

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