Tasty Beans And Rice 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

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.

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY



Beans, Rice & Cheese Burritos Recipe by Tasty image

Here's what you need: flour tortillas, refried bean, spanish rice, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Dinner

Yield 6 burritos

Number Of Ingredients 4

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY



Zesty Lime Chicken Black Bean And Rice Recipe by Tasty image

Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper

Provided by Nathan Ng

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

4 chicken thighs
1 cup white rice
1 ½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cup fresh cilantro, chopped
1 can black beans, drained
1 lime
salt, to taste
pepper, to taste

Steps:

  • Season both sides of the chicken thighs with salt and pepper.
  • In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
  • Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
  • Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
  • Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
  • Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
  • Serve the chicken over rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 8 grams, Protein 39 grams, Sugar 4 grams

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

EASY RICE AND BEANS



Easy Rice and Beans image

Easy Rice and Beans

Provided by Laura Theodore

Number Of Ingredients 0

Steps:

  • ABOUT THE RECIPE: Easy Rice and Beans are a simple, but tasty side dish or light supper entrée. Makes 3 to 4 servings
  • INGREDIENTS: 1 tablespoon extra-virgin olive oil 1 onion, chopped 4 cloves garlic, chopped 1 teaspoon dried cilantro 1 teaspoon tamari 1⁄2 teaspoon ground cumin 1⁄2 teaspoon ground turmeric Pinch crushed red pepper flakes 21⁄4 cups vegetable broth 1 can (about 15 ounces) black beans, drained and rinsed 1 cup brown basmati rice, rinsed
  • INSTRUCTIONS: Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cilantro, tamari, cumin, turmeric, and crushed red pepper flakes and cook, stirring occasionally, with a large spoon until the onion is soft, about 8 minutes. Stir in the broth, beans, and rice and bring to a boil. Decrease the heat to medium-low, cover, and simmer for 40 to 50 minutes, until the rice is soft but not mushy. Fluff and serve.

Nutrition Facts :

RED BEANS AND RICE



Red Beans and Rice image

Red Beans and Rice

Provided by Minute® Rice

Yield 4

Number Of Ingredients 8

1 tbsp butter
1/2 green bell pepper, chopped
1/2 onion, chopped
1 can (15 oz) red kidney beans, rinsed and drained
1 can (14 oz) beef broth
1 tbsp Cajun seasoning
2 cups Minute® White Rice
hot pepper sauce (optional)

Steps:

  • In just 4 simple steps you can enjoy this Red Beans and Rice dish made with sautéed green pepper and onion, red kidney beans, white rice and Cajun seasoning simmered in beef broth. Step 1
  • Melt butter in a large skillet over medium heat. Add bell peppers and onions; cook and stir until crisp-tender. Step 2
  • Add beans, broth and seasoning; stir. Bring to a boil. Step 3
  • Stir in rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Serve with pepper sauce, if using. Recipe Tip To turn this dish into a quick, complete meal, add 2 cups of diced ham or cooked sausage at the same time as the broth.

TASTY BEANS AND RICE



Tasty Beans and Rice image

This was originally a Jane Brody recipe called Company Rice with Beans, but I've changed it so much over the years, that I'm claiming it as my very own! It's a great meatless main course and of course, very tasty! I add more or less of things too, depending on how the vegetables look when I'm shopping. Feel free to play with it!

Provided by HEP MEP

Categories     One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 cup brown rice or 1 cup white rice, cooked according to package directions, and kept warm
2 tablespoons oil
1 medium onion, coarsely chopped
1 green pepper, diced
2 garlic cloves, crushed or finely minced
2 fresh tomatoes, diced
1 -2 medium zucchini, diced or coarsely chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 (8 ounce) jar picante sauce or 1 cup mild salsa
1 (16 ounce) can beans, drained (kidney, black,garbanzo etc.)
1 (4 ounce) can diced green chilies
salt
fresh ground pepper
shredded cheddar cheese
hot sauce (optional)

Steps:

  • In a large skillet, heat the oil, add the onion, green pepper and garlic; saute till softened.
  • Add the tomatoes, zucchini, oregano,and rosemary.
  • Cover the skllet and simmer for about 5 minutes.
  • Add the beans, green chilies, and picante sauce to taste.
  • Simmer the mixture stirring occasionally until it's heated through.
  • Season with salt and pepper if desired.
  • To serve, spoon the veggie-bean mixture over the hot rice; sprinkle with cheese, and hot sauce if desired.

Nutrition Facts : Calories 294.3, Fat 8.6, SaturatedFat 1.3, Sodium 721.5, Carbohydrate 50.1, Fiber 5.4, Sugar 7.6, Protein 6.7

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