Dinner - Recipe for rice and beans

Author: Matthew Bergsma  

Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. Sometimes I use pinto beans instead of kidney beans or white rice instead of brown.

One-Pot Rice and Beans

One-Pot Rice and Beans
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
Provided by: Ali Slagle
Total time: 30 minutes
Yields: 4 servings
Cuisine: latin american
Number of ingredients: 7
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped (about 1 ¼ cups)
  • 1 3/4 cups chicken or vegetable stock or water
  • 1 teaspoon salt
  • 1 cup long-grain rice
  • 1 (15.5-ounce) can black or pinto beans
  • Lime wedges or cilantro leaves, for garnish (optional)
  • Calories: 410 calories
  • Unsaturated Fat: 7 grams
  • Carbohydrate: 67 grams
  • Fat: 9 grams
  • Fiber: 7 grams
  • Protein: 14 grams
  • Saturated Fat: 2 grams
  • Sodium: 739 milligrams
  • Sugar: 4 grams
How to cook:
  1. In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
  2. Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
  3. Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
  4. Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.
Notes: Mexican Rice and Beans, Ingredients ; 1 tsp, dried oregano ; 1 cup, basmati rice ; 1 tbsp, tomato paste ; 2 cups, red beans (canned), or pinto, drained and rinsed ; 2 cups, vegetable broth

Mexican Inspired Rice and Beans Recipe Healthy One Pot Black

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How To Make Red Beans & Rice

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Red Rice and Beans

Red Rice and Beans
This is THE ONLY Rice and Beans recipe you’ll ever need! Made with simple ingredients, this dish is filling and very tasty.
Provided by: Tania Sheff
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 11
  • 1/4 cup extra virgin olive oil
  • 1 medium onion (diced)
  • 1 large bell pepper (diced)
  • 2 garlic cloves (minced)
  • 1 tsp. ground cumin
  • 1/4 tsp. red pepper flakes (or to taste)
  • 14.5 oz. 1 can diced tomatoes
  • 2 cups long grain brown rice
  • 4 cups vegetable broth
  • 16 oz. 1 can black beans, rinsed
  • 1/4 cup cilantro (chopped)
  • Calories: 445 kcal
  • Carbohydrate: 74 g
  • Protein: 12 g
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Sodium: 645 mg
  • Fiber: 10 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. In a large, heavy-bottomed pot or skillet, sauté the onion in olive oil for about 3-5 minutes. Add the bell pepper and cook for another 3-4 minutes.
  2. Add the garlic, cumin, and red pepper flakes. Cook for a minute.
  3. Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.
  4. At this point, add the rice and veggie broth. Stir everything well and bring to a boil. Cover with a tight lid, reduce the heat to low, and simmer for about 45 minutes,* or until the rice is cooked through.
  5. Stir in the black beans and cilantro. Let it rest for 5 minutes. Serve.
Notes: Red Beans and Rice Recipe, Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, Cook: 20 min

Beans and Rice Dinner

Beans and Rice Dinner
On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I use pinto beans instead of kidney beans or white rice instead of brown. Add rolls and a green salad, and dinner is served! —Lorraine Caland, Shuniah, Ontario
Provided by: Taste of Home
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: North America, Mexican
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
  • 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.
How to cook:
  1. In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.
  2. 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.
Notes: The Best Rice and Beans Recipe, My father is Columbian, and rice and beans is one of the first meals I learned to cook with him. He'd cook parboiled rice with red canned beans,

One-Pot Rice And Beans

One-Pot Rice And Beans
This vegan, One-Pot Rice and Beans is a complete source of plant-based protein that is also wildly flavourful, filling, and delicious. Enjoy it as a main dish, a side, or as a filling for burritos or burrito bowls. Yum!
Provided by: Sandra Valvassori
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 5 servings
Cuisine: Dairy Free,Gluten Free,Latin American,Vegan,,Vegetarian
Number of ingredients: 17
  • 2 cups long-grain white rice
  • 2 Tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 medium yellow or red onion, finely chopped (about 1 cup)
  • 1 medium green bell pepper seeded and finely chopped (about 1/2 cup)
  • 4 garlic cloves, (peeled and minced)
  • 2 Tablespoons cilantro leaves and tender stems (finely chopped plus more for garnish (optional))
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika ((not smoked))
  • 2 teaspoons dried oregano
  • 1 bay leaf (optional)
  • 1 cup tomato sauce (or crushed tomatoes)
  • 2 teaspoons salt (or more to taste)
  • 1/2 teaspoon freshly cracked black pepper (or more to taste)
  • 2 15-ounce cans kidney beans (drained and rinsed)
  • 1/2 cup Spanish olives (sliced (if omitting, be sure to finish with lime juice))
  • 3 cups water (or a mix with vegetable broth)
  • fresh lime juice (to finish)
How to cook:
  1. Start by thoroughly rinsing your rice, then set rinsed rice aside. Tip: Do not skip this step. Rinsing the rice washes away the extra starch that could make it too sticky and mushy. *See notes for rinsing guidance.
  2. In a large heavy-bottomed pot, or deep skillet, with a lid, heat 2 tablespoons olive oil over medium heat. Once hot, add the onion and bell pepper and cook until vegetables soften, about 5 minutes. Stir in the garlic and cilantro (if using) and cook for 1 more minute.
  3. Add the rinsed rice, cumin, oregano, paprika, and bay leaf and cook, stirring well, until the rice is coated with oil and has colour from the spices, about 1 to 2 minutes. Stir in the tomato sauce and season with 2 teaspoons salt and a 1/2 teaspoon ground pepper.
  4. Add the rinsed beans, olives, and 3 cups water and bring to a boil. Give it a good stir then reduce heat to medium and cook, uncovered, until the rice has soaked up some of the water, about 4 to 5 minutes. Now cover the rice, reduce heat to medium-low (or low if your medium-low is too hot) and cook for 25 minutes. Once you cover the rice, do not lift the lid. Seriously, no peeking allowed!
  5. Remove from heat and let sit for 10 minutes (still no peeking!). This allows the steam to distribute evenly throughout the rice and makes it fluffier. Uncover, and fluff the rice gently with a fork.
  6. Serve warm, drizzled with olive oil, a few squirts of lime juice, and garnish with chopped cilantro, if desired.
Notes: Rice and Beans With Extras Recipe, Maybe tonight is calling for simple rice and beans, with limes to squeeze over the plate, warm tortillas to scoop up the food? First, rinse a cup or two of
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