Spicy Black Beans With Yellow Rice Recipes

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SPICY BLACK BEANS



Spicy Black Beans image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 small yellow onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
One 4-ounce can diced green chiles
Two 15-ounce cans black beans, rinsed and drained
1 cup vegetable broth
2 tablespoons chopped fresh cilantro
1/4 cup Cotija cheese

Steps:

  • Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

YELLOW RICE SALAD WITH ROASTED PEPPERS AND SPICY BLACK BEANS



Yellow Rice Salad with Roasted Peppers and Spicy Black Beans image

Categories     Salad     Bean     Pepper     Rice     Vegetarian     Summer     Healthy     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 13

4 teaspoons ground cumin
1/4 cup fresh lime juice
2 1/2 tablespoons vegetable oil
1/2 teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt
1/2 cup thinly sliced green onions
1 15- to 16-ounce can black beans, rinsed, drained
1/2 cup chopped roasted red peppers from jar
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
1 1/2 teaspoons minced chipotle chilies*

Steps:

  • Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
  • Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
  • Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
  • Mound bean mixture in center of platter. Surround with rice salad.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

SPICY BLACK BEANS WITH YELLOW RICE



Spicy Black Beans With Yellow Rice image

Serve with a tossed green salad and you have yourself a complete and healthy meal. (Can also be served as side dishes). From 101 Meatless Family Recipes. Vegan, too!

Provided by COOKGIRl

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
4 garlic cloves, finely minced
1 white onion, chopped small
1 small jalapeno, seeded and minced finely
3 cups cooked black beans (freshly cooked or canned beans that have been rinsed and drained)
1 teaspoon chili powder
1/2 teaspoon cumin powder (I usually add 1 teaspoon)
2 1/2 cups fresh vegetable stock or 2 1/2 cups water
1/2 red bell pepper, seeded and diced
1 cup long grain rice
1/2 teaspoon ground turmeric (closer to 1 teaspoon for me)
1/2 teaspoon freshly grated ginger
1/4 teaspoon ground coriander
salt, to taste

Steps:

  • In a soup pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves and the jalapeño pepper for about 5 minutes on low heat.
  • Add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. Add the bell pepper last 5 minutes of cooking. Season to taste with salt.
  • In the meantime, heat the remaining tablespoon of olive oil in a sauté pan and sauté the 2 garlic cloves on low heat for about 2 minutes. Add the remaining 2 cups of stock, bring to a boil. Stir in the rice, reduce heat and cook 17 minutes.
  • Once rice is cooked, stir in the spices. Season to taste with salt.
  • Arrange the black beans on one side of a serving platter. Arrange the rice on the other half.

SPICY BLACK BEANS AND YELLOW RICE



Spicy Black Beans and Yellow Rice image

Provided by Tyler Florence

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
Freshly ground black pepper
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Steps:

  • For the beans:
  • In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
  • In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
  • For the rice:
  • Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

BLACK BEANS AND YELLOW RICE



Black Beans and Yellow Rice image

A completely simple and delicious side dish or vegetarian main meal. I like to serve this with tortilla chips.

Provided by Chris from Kansas

Categories     Rice

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

1 (5 ounce) package saffron rice mix
1 (15 ounce) can black beans
3 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro, divided
sour cream (optional)
sliced green onion (optional)

Steps:

  • Cook rice according to package directions; keep warm.
  • Meanwhile, drain beans, reserving 2 tablespoons liquid.
  • Combine beans, reserved liquid, lime juice, chili powder and cumin in a saucepan.
  • Cook over medium heat until thoroughly heated; stir in 1 tablespoon cilantro.
  • Serve beans over rice and sprinkle with remaining 1 tablespoon cilantro.
  • Garnish, if desired.

Nutrition Facts : Calories 143.2, Fat 0.8, SaturatedFat 0.2, Sodium 11, Carbohydrate 26.2, Fiber 9.3, Sugar 0.3, Protein 9.3

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