Time 45m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic. Sauté until [email protected] minutes. Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is [email protected] 20 minutes. Serve over white rice. I like to mash a few of the beans with the back of a spoon to flavor the sauce. Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.
Time 30m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Spray saucepan with cooking spray. Heat over medium until hot. Saute onions and garlic until tender; about 5 minutes. Add rice; cook over medium heat until rice is lightly browned, 2-3 minutes, stirring frequently. Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20-25 minutes, adding beans during the last 5 minutes. Stir in cilantro, season to taste with salt and pepper.
Time 40m Yield 6 servings Number Of Ingredients 12 Steps:
Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans. Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.
Time 30m Yield 10 Number Of Ingredients 8 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.
Time 1h5m Yield 16 servings Number Of Ingredients 12 Steps:
Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes. Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.
Number Of Ingredients 12 Steps:
Heat 2 tablespoons oil in a large saute pan over medium-high heat. When oil shimmers, add garlic, salt, and half the onion. Cook, stirring occasionally, until onion is soft and translucent, about 3 minutes. Stir in black pepper, cumin, and oregano and cook 1 minute more. Add beans and water to pan and continue cooking, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat and stir in remaining tablespoon oil. Serve black beans over white rice and garnish with remaining onion, avocado, and lime wedges.
Time 30m Yield 4 Number Of Ingredients 15 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.
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
In a nonstick skillet that has been coated with cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add the beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.
Time 30m Yield 6 servings. Number Of Ingredients 10 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.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes. Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes. Gently stir Creole seasoning and cilantro into the beans and rice.
Time 40m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Heat olive oil in pot and saute onion, garlic and pepper. Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend. **We like to cook white rice and serve it in a tortillia with cheddar cheese.Yum.
Time 40m Yield 6 cups, 4 serving(s) Number Of Ingredients 11 Steps:
In a large saucepan over medium heat, heat the oil. Add the onion, garlic, celery, and carrots, and saute for 4-5 minutes. Add the rice and saute for 2-3 minutes. Add the vegetable broth and spices. Bring to a boil, then cover, lower the heat, and cook for about 25-30 minutes until the rice is cooked, stirring occasionally to prevent sticking. You may need to add stock (or water) if the rice isn’t quite fully cooked; if so, add sparingly, 1/4 cup at a time. Add the black beans, stirring to mix. Cook for 1-2 minutes more, until the beans are hot, then serve. This would also be good if you add chopped red bell pepper to the veggie mix. For a garnish, Greek yogurt is a tasty (and much healthier) substitute for sour cream.
Time 35m Yield 5 servings. Number Of Ingredients 12 Steps:
In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.
Time 1h Yield 8 Number Of Ingredients 15 Steps:
Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Place the turkey in a skillet over medium heat, and cook until evenly brown. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.
Time 15m Number Of Ingredients 2 Steps:
Put the rice in a large saucepan with a fitted lid. Cover with plenty of water and boil until al dente, about 8 mins. Drain and put back in the pan. Add the beans and stir through. Put the lid on and warm through for 5 mins before serving.
More about “black beans and rice recipes”
Time 35m Yield 8-10 serving(s) Number Of Ingredients 10 Steps:
In a stockpot over medium-high heat, heat the oil. Add the onion,pepper 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.
