Mexican Red Beans And Rice Recipes

MEXICAN RICE AND BEANS

Provided by Ree Drummond : Food Network

Categories side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 15

Mexican Rice and Beans image

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.

Ingredients

2 tablespoons canola oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving

MEXICAN BEANS AND RICE

Sautéed onion, green pepper and white rice are simmered in a deliciously flavored broth. Stir in some black beans and you've got a spectacular side dish that's sure to please!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 40m

Yield 5

Number Of Ingredients 8

Mexican Beans and Rice image

Steps:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 51 g, Fat 3.7 g, Fiber 7.4 g, Protein 9.5 g, SaturatedFat 0.6 g, Sodium 861.5 mg, Sugar 2.4 g

Ingredients

1 tablespoon olive oil
1 cup uncooked regular long-grain white rice
1 medium onion, diced
1 medium green pepper, diced
3 cups Swanson® Mexican Tortilla Flavor Infused Broth
2 tablespoons tomato paste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro leaves

MEXICAN RED BEANS AND RICE

Make and share this Mexican Red Beans and Rice recipe from Food.com.

Provided by LI Girl

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Mexican Red Beans and Rice image

Steps:

Cook rice according to package directions.
To prepare the beans, heat olive oil in a large skillet over medium high heat.
Add onions and saute until tender (about 10 minutes).
Sprinkle on chili powder and cook 1 minute, stirring frequently.
Add beans, salsa, and water and cook about 5 minutes.
Serve beans over rice, with sour cream on top.

Ingredients

1 1/2 cups brown rice, uncooked
2 tablespoons olive oil
2 large onions, chopped
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans (rinsed and drained)
1 cup salsa
1/4 cup hot water
2/3 cup sour cream

MEXICAN RED BEANS & RICE

This is one of Jeanne Lemlin's recipes (from her wonderful cookbook "Quick Vegetarian Pleasures") that I have adapted a little to my taste. It is one of my favorite quick and healthy weeknight meals. It tastes good with or without the sour cream, and also is good with a sprinkling of cheddar cheese on top. It makes great leftovers and is good for work lunches.

Provided by dahlia

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Mexican Red Beans & Rice image

Steps:

In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
During the last 15 minutes that rice cooks, prepare bean mixture.
Heat olive oil in large skillet over med-high heat.
Add onions& saute for approx.
10 minutes or until translucent and soft.
Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
Add beans, salsa and water to pan and cook for approx.
5 more minutes, until mixture is hot.
To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.

Ingredients

1 1/2 cups brown rice or 1 1/2 cups converted white rice (I prefer brown rice with this dish)
3 cups water
1 tablespoon vegetable oil
1/2 teaspoon salt
1 -2 tablespoon olive oil
1 large onion, finely diced
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans, rinsed and drained
1 cup salsa (mild, medium or hot according to taste--I like Newman's Own medium salsa)
1/8 cup water
light sour cream, for topping (optional)
minced fresh parsley, for garnish (optional)

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EASY SPANISH RICE AND BEANS (MEXICAN RICE) | LIVE EAT LEARN

Web Mar 4, 2019 2 cups dry white rice 350 g 1/2 cup white onion chopped 2 cloves garlic minced 3 cups vegetable broth 720 mL 1 cup salsa 240 g 1 …
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Total Time 27 mins
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Toast Rice: Heat oil in a large saute pan over medium/high. Add rice and toast until the grains begin to turn golden brown, stirring often, about 7 minutes.
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Cook Til Tender: Add broth, cover, and cook until rice is tender and broth is absorbed. About 15 minutes.

Mexican Red Beans And Rice Recipes

MEXICAN RICE AND BEANS

MEXICAN BEANS AND RICE

Sautéed onion, green pepper and white rice are simmered in a deliciously flavored broth. Stir in some black beans and you've got a spectacular side dish that's sure to please!

MEXICAN RED BEANS AND RICE

Make and share this Mexican Red Beans and Rice recipe from Food.com.

MEXICAN RED BEANS & RICE

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