Rice Beans Recipes

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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

MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Spicy, delicious Mexican rice and beans.

Provided by Afzal Najam

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

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.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g

BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

BEANS AND RICE DINNER



Beans and Rice Dinner image

On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon canola oil
2 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
2 cups cooked brown rice
2 teaspoons Worcestershire sauce
1-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup reduced-fat sour cream
2 green onions, chopped

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

Nutrition Facts : Calories 354 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 549mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 12g fiber), Protein 15g protein.

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

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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