Mexi Asian Style Black Beans With Sushi Rice Recipes

Steps:

• Chipotle Pico de Gallo: In a bowl, combine the tomatoes, red onion, lime juice, garlic and chipotle pepper. Season with salt and pepper to taste. Refrigerate at least 3 hours. Stir in the cilantro just before serving the pico de gallo.
• Cilantro Yogurt: Combine all of the ingredients in a small serving bowl. Chill well.
• Black Beans: In a sauce pan, heat the olive oil on medium heat and cook the onion and bell peppers just until soft. Stir in the remaining ingredients except for the sea salt and black beans. Bring the pot to a boil, then cover and simmer for 10 minutes. Then add the drained black beans and simmer another 20 minutes. Remove pan from heat and set aside. Season to taste with the sea salt.
• Sushi Rice: Rinse the sushi rice three times in a strainer under cold water or until the water run clear. Place the rice and 1 cup cold water either in a saucepan or rice cooker.
• For stove top directions, bring to boil, cover pan, reduce heat and simmer until water has evaporated, about 25 minutes. For rice cooker, place rice and water in rice cooker pan, cook according to your rice cooker's manufacturer's directions. Once rice is cooked, meaning firm but not crunchy, transfer to a serving bowl and lightly fold in the brown rice vinegar.
• For each serving, place 1/2 cup beans over 1/2 cup of the rice mixture, top with about 1/4 cup pico de gallo and 2 tablespoons of the yogurt mixture.

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.

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.

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.

Steps:

• In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.
• Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well. Add 2 cups of the boiling water or stock and bring to a boil. Let boil vigorously for several minutes, then stir in the dal. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. Add more boiling water or stock if necessary.
• When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary. Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.
• Alternative: An Uzbek version of this stew includes lamb: Cut 1/2 pound lean lamb into small cubes. Add the meat several minutes after you begin sautéing the onions. You may wish to increase the salt and pepper.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
• Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
• Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.