MEXICAN RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
CHEESY CHILE RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.
BROWN RICE AND BEAN BURRITO
Burritos are a great way to introduce vegetables and salads to your kids. It's like eating a hidden salad.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 8
Steps:
- If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature.
- Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.
- Lay the tortilla out on a cutting board. Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together. Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil. Serve at room temperature.
Nutrition Facts : Calories 300 calorie, Fat 12 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 43 grams, Fiber 8 grams, Protein 9 grams, Sugar 2 grams
BEANS AND RICE DINNER
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
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.
CHEESY BEANS AND RICE
After my dad had heart-trouble years ago, my mom adapted an old recipe to come up with this colorful all-in-one dish. It has been a favorite for a long time. Even our kids like it, and they can be quite picky! -Linda Rindels of Littleton, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 306 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 470mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges
BLACK BEANS WITH BROWN RICE
Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.
QUICK BLACK BEANS AND RICE
Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!
Provided by Kathy Miller
Categories Main Dish Recipes Rice Beans and Rice Recipes
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.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 47.8 g, Fat 5.3 g, Fiber 8.8 g, Protein 10 g, SaturatedFat 0.5 g, Sodium 552.4 mg, Sugar 4.8 g
BLACK BEANS WITH BELL PEPPERS & RICE
My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
BROWN RICE AND BEANS WITH CHEESE AND CHILIES
This casserole is delicious comfort food. You could even use this as filling for a burrito. The recipe comes from Judith Finlayson's cookbook "125 Best Vegetarian Slow Cooker Recipes." If your slow cooker is new, you may have to adjust the cooking time. I've found that most of the new models cook faster than the originals.
Provided by danakscully64
Categories Brown Rice
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker.
- Place 2 clean tea towels, each folded in half (so you have 4 layers), over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine). Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.
- Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.
Nutrition Facts : Calories 330.8, Fat 14.7, SaturatedFat 7, Cholesterol 34.9, Sodium 991.8, Carbohydrate 36.3, Fiber 6, Sugar 2.7, Protein 14.2
BROWN RICE AND BEANS
Steps:
- Heat 1 tablespoon of cooking oil in saucepan over medium heat. Cook the rice according to the directions on the package. Cut the sausage into 2-inch cubes, add it to the saucepan and cook until well browned. Add the beans and their juices and bring to a boil. Reduce the heat and simmer 5 minutes. The beans should not need salt, as the sausage is salty. Season to taste with pepper. To serve, spoon the hot rice into a serving bowl and pour the sausage and bean mixture over the rice.
CHILI BROWN RICE WITH CHICKEN, BLACK BEANS AND OLIVES
A recipe posted in the 01/14/09 edition of the Wichita Eagle. I loved the combination of ingredients and the fiber content. An easy to make mexican meal made in one dish! I think this could easily be made into a OAMC meal either cooked and frozen, or made as a "dump" meal.
Provided by Amy in Kansas
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 2-3 minutes.
- Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour.
- Stir in beans, chicken, corn and olives; if mixture seems dry, stir in more salsa. Cover; continue cooking 1 minute. Turn off heat; let rest, covered, 4 minutes.
- Stir in avocado and cilantro. Add lime juice, pepper and salt to taste, if needed. Serve at the table with bowls of salsa, sour cream, cheese and onion.
Nutrition Facts : Calories 558.3, Fat 15.8, SaturatedFat 3, Cholesterol 52.5, Sodium 887.9, Carbohydrate 76.9, Fiber 11.8, Sugar 4.5, Protein 30.2
BROWN RICE AND BLACK BEAN CASSEROLE
A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!
Provided by LYSLW
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
- In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
- Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 11.5 g, Cholesterol 76.7 mg, Fat 21 g, Fiber 1.3 g, Protein 25.3 g, SaturatedFat 11.7 g, Sodium 363.2 mg, Sugar 2.7 g
BLACK BEANS AND RICE WITH CHEESE
This is a wonderful black bean dish. My husband and I enjoy this, especially when it's cold out. This is also good for you! Serve with chips and salsa for a complete meal
Provided by Mrs. Doeinck
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare brown rice according to package directions.
- While brown rice is cooking heat oil in a medium saucepan over medium heat.
- Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally.
- lAdd garlic; cook 1 minute.
- Add water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.
- Place 1/4 to 1/2 cup rice in bowls and top with bean mixture. Sprinkle each serving with 1 tbsp cheese.
Nutrition Facts : Calories 383.1, Fat 5.6, SaturatedFat 0.9, Sodium 601.7, Carbohydrate 68.5, Fiber 17.3, Sugar 3.5, Protein 17.2
BROWN RICE AND BEANS WITH GINGER CHILE SALSA
Provided by Mary Frances Heck
Categories Bean Ginger Rice Vegetarian Quick & Easy Dinner Avocado Hot Pepper Healthy Chile Pepper Bon Appétit Sugar Conscious
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.
- Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.
- While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.
- Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.
- Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.
- Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.
BROWN RICE AND CHEESE
Make and share this Brown Rice and Cheese recipe from Food.com.
Provided by Chef Dudo
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300F.
- Grease a 9x13 inch baking dish.
- Saute celery, onion and mushrooms in oil until tender.
- Mix with remaining ingredients.
- Put into greased baking dish and bake for 25-30 minutes.
Nutrition Facts : Calories 624.6, Fat 25.1, SaturatedFat 13, Cholesterol 59.5, Sodium 374.3, Carbohydrate 76.7, Fiber 4.4, Sugar 3.1, Protein 23.6
BEEFY BEANS 'N' RICE
This easy skillet dish has a nice barbecue flavor that goes over well in winter.-Rebecca Roberts, Odessa, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, beans, cheese and water. Cook and stir over medium-low heat until cheese is melted.
Nutrition Facts : Calories 540 calories, Fat 23g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1061mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 6g fiber), Protein 36g protein.
CROCKPOT VEGETARIAN CHILI WITH BEANS AND BROWN RICE
Somewhere between chili and borracho beans. Delicious, easy to prepare, nutritious, great for week lunches. Cooking beans in a crock pot turns out perfectly cooked, creamy beans every time. Servings are just a guess-sorry! It filled a medium size crock pot (curry cooker in the Middle East). Add more chipotles in adobo if you like spicier food.
Provided by Papagayita
Categories One Dish Meal
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Combine beans, onions, garlic, bouillon, and water in crock pot. Cook on LOW for 6 hours (or more-I cooked the beans overnight).
- 2. Add remaining ingredients except rice, continue to cook on low for 1-2 hours. Add more water if needed, you want it to be pretty soupy since the rice will absorb a lot of liquid.
- 3. Just before serving, add brown rice and stir to combine.
- 4. Garnish with chopped cilantro, a sprinkle of sharp cheddar, diced green onions.
Nutrition Facts : Calories 75.7, Fat 0.8, SaturatedFat 0.1, Sodium 130.4, Carbohydrate 15.7, Fiber 1.5, Sugar 1.7, Protein 2
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