Vegetable And Black Bean Fried Rice Recipes

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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

FRIED RICE AND BEANS (GALLO PINTO)



Fried Rice and Beans (Gallo Pinto) image

My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.

Provided by tconstantine

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 2h30m

Yield 1

Number Of Ingredients 8

1 pound dry black beans
2 cloves garlic, mashed
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon oil, or as needed
2 tablespoons finely chopped onion
1 ½ cups cooked rice

Steps:

  • Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
  • Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
  • Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
  • For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g

BLACK BEANS & RICE WITH FRIED EGG, AVOCADO & PICKLED ONIONS



Black beans & rice with fried egg, avocado & pickled onions image

Turn a tin of black beans and some rice into a hearty brunch dish with a fried egg and creamy avocado. This simple veggie recipe is full of flavour

Provided by Diana Henry

Categories     Breakfast, Brunch

Time 50m

Number Of Ingredients 13

200g long grain rice
groundnut oil or flavourless oil, plus extra for frying
350g tomatoes , chopped
3 garlic cloves , peeled and grated
6 spring onions , chopped
2 red chillies and 1 green chilli, halved, deseeded and chopped
½ tsp dried oregano
2 tsp ground cumin
400g can black beans , drained and rinsed
4 eggs
3 tbsp chopped coriander leaves
2 limes , juiced (or to taste - you might not need as much)
pickled chillies (you can buy them in jars), sliced avocado and soured cream (optional), to serve

Steps:

  • Put the rice in a saucepan with some salt and cover with about 5cm water. Bring to the boil and keep boiling until the water has disappeared and the surface of the rice looks 'pitted', as if there are little holes all over it. Immediately turn the heat down to the lowest setting and cover the pan with a lid. Leave to cook for 15 mins. By this time, the rice should be tender.
  • In a large frying pan, heat 1 tbsp oil and cook the tomatoes over a medium heat for about 7 mins. Add the garlic, spring onions, chillies, oregano and cumin, season and cook for another 2 mins. Tip in the drained beans, stir them round and taste for seasoning.
  • Add the rice to the pan with the tomatoes, beans and some seasoning. Heat through, then cover. Quickly heat 2 tbsp oil in a frying pan and fry the eggs. Season.
  • Stir the coriander into the rice and bean mixture and squeeze over the lime juice. Serve the rice and beans with a fried egg on top alongside some pickled chillies, slices of avocado and a good dollop of soured cream, if you like.

Nutrition Facts : Calories 474 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium

CHICKEN FRIED RICE WITH FERMENTED BLACK BEANS



Chicken Fried Rice with Fermented Black Beans image

Categories     Bean     Chicken     Rice     Side     Stir-Fry     Spring     Sugar Snap Pea     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4 as a main course

Number Of Ingredients 18

For marinade
3 tablespoons soy sauce
2 tablespoons minced garlic
1 teaspoon Asian sesame oil
2 skinless boneless chicken breast halves (about 3/4 pound total)
1 red onion
1 large red bell pepper
1/2 pound snow peas
3 tablespoons fermented black beans
2 1/2 tablespoons corn or safflower oil
For seasoning liquid
1 tablespoon chicken broth
3 tablespoons soy sauce
1 1/2 tablespoons Chinese rice wine or sake
1 1/2 teaspoons sugar
5 cups chilled Chinese-style white or brown rice
2 tablespoons minced garlic
2 tablespoons minced peeled fresh gingerroot

Steps:

  • Make marinade:
  • In a small bowl stir together marinade ingredients. Add chicken to marinade, turning it to coat. Marinate chicken at room temperature while preparing vegetables. Cut onion and bell pepper into 1/4-inch dice. Trim snow peas and cut crosswise into 1/4-inch slices. Rinse black beans and mince.
  • Remove chicken from marinade and pat dry. Discard marinade. In a heavy non-stick skillet heat 1/2 tablespoon corn or safflower oil over moderately high heat until hot but not smoking and sauté chicken until browned on bottom, about 4 minutes. Turn chicken over and cook over moderate heat 6 minutes, or until just cooked through. Transfer chicken to a plate and cool completely. Recipe may be prepared up to this point 1 day ahead and ingredients chilled separately in sealable plastic bags.
  • Cut chicken into 1/2-inch cubes.
  • Make seasoning liquid:
  • In a small bowl stir together seasoning liquid ingredients.
  • Spread rice in a shallow baking pan and separate grains with a fork.
  • In a deep 12-inch heavy non-stick skillet heat remaining 2 tablespoons corn or safflower oil over moderately high heat until hot but not smoking and stir-fry black beans, garlic, and gingerroot 20 seconds, or until fragrant. Add onion and bell pepper and stir-fry 2 minutes. Add snow peas, chicken, and rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

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