BLACK BEANS AND RICE WITH CILANTRO PESTO
Steps:
- Place soaked beans in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until cooked through, about 1 1/2 hours, adding more water if needed. Drain beans into a colander set over a bowl and reserve the cooking liquid from the beans.
- Heat oil in a medium saucepan on the grates of the grill. Add the onions and cook until soft. Add the rice, toss to coat in the oil and onion mixture, and cook for 2 minutes. Add 3 3/4 cups of the bean cooking liquid (if there is not enough liquid, add some water to measure 3 3/4 cups). Season the rice with salt and pepper, stir well, and bring to a boil. Reduce heat, place cover on the pot, and cook until rice is just cooked through, about 14 to 16 minutes.
- While the rice is cooking, place cilantro, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, add the oil and process until smooth. Add the cheese and process until incorporated. Season with salt and pepper, to taste.
- Place rice and beans in a large bowl, fold in the cilantro pesto, and garnish with the additional chopped cilantro.
CILANTRO RICE AND BLACK BEANS
Make and share this Cilantro Rice and Black Beans recipe from Food.com.
Provided by alisha.mills
Categories Brown Rice
Time 25m
Yield 4 1 C Servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Puree Cilantro, garlic, olive oil, and 1/8 t salt in food processor.
- Combine "pesto" with remaining ingredients in microwavable bowl.
- Microwave on high 2-3 minutes or until heated through.
Nutrition Facts : Calories 381.4, Fat 19.2, SaturatedFat 2.7, Sodium 684.1, Carbohydrate 43.6, Fiber 10.3, Sugar 0.1, Protein 9.8
ONE PAN CILANTRO-LIME CHICKEN AND RICE WITH BLACK BEANS
Make and share this One Pan Cilantro-Lime Chicken and Rice With Black Beans recipe from Food.com.
Provided by karnikh1
Categories Mexican
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
- If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
Nutrition Facts : Calories 474.8, Fat 7.9, SaturatedFat 1.2, Cholesterol 72.6, Sodium 169.7, Carbohydrate 63.1, Fiber 8.3, Sugar 2.2, Protein 37.2
BLACK BEANS WITH CILANTRO
Categories Bean Onion Side Quick & Easy Low/No Sugar Healthy Cilantro Boil Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring beans, onion, cilantro sprigs, oil, and water to a boil in a 2-quart heavy pot. Reduce heat and simmer, partially covered, until beans are just tender, about 1 1/4 hours. Add salt and simmer, uncovered, until liquid is evaporated to just below level of beans. Season with salt and discard cilantro sprigs.
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- Bring to a boil and then turn it down to low to medium heat and summer coveted for 15 minutes or until the rice is tender.
- Once the rice has cooked, add in the black beans, frozen corn and fresh squeezed lemon juice.
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- Add chicken broth, uncooked rice, 1/4 teaspoon salt and minced garlic to the skillet (or pan). Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through.
- Remove the skillet from heat. Mix in 1 tablespoon of freshly squeezed lime juice, black beans (rinsed and drained), and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice (at most 1 extra tablespoon, try adding half of extra tablespoon first).
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- Heat the olive oil in a large saucepan over medium high heat. Add the rice and stir until it is coated with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
- Add the water, salt, and lime zest and bring to a boil. Then, cover the pot with a tight lid and lower the heat to maintain a very low simmer.
- Open the lid and add the black beans, cilantro, and lime juice. Stir everything together and cover it with a lid again. Then, remove it from the heat. Let it rest for 10 minutes before serving.
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