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
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
MEXICAN BEAN AND RICE SALAD
Quick, fresh and tasty. I love the ingredients of this recipe.
Provided by TaraV1976
Categories Salad Grains Rice Salad Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
- Refrigerate salad for 1 hour, toss again, and serve.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g
MEXICAN RICE AND BEANS
Spicy, delicious Mexican rice and beans.
Provided by Afzal Najam
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
- Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g
FLAVORFUL SPANISH RICE AND BEANS
Very flavorful, quick, and simple rice and beans with a Mexican twist.
Provided by Alicia
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, sazon seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes. Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 57.1 g, Fat 6.2 g, Fiber 6.7 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 2175.8 mg, Sugar 3.4 g
MEXICAN BLACK BEANS AND RICE
This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.
Provided by DannyBoy
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g
MEXICAN YELLOW RICE AND BLACK BEANS
This recipe is adapted from American Diabetes Association cookbook--Diabetes & Heart Healthy Cookbook. It is a delicious blending of southwestern flavors that is so simple to prepare.
Provided by PaulaG
Categories Brown Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
- Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
- Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
- To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
- Stir the drained beans and cumin into the mixture adding salt to taste.
- Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
- To serve, divide the rice into 4 equal portions and place on individual plates.
- Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
- Serve lime wedges on the side to squeeze over all.
Nutrition Facts : Calories 348.7, Fat 9.8, SaturatedFat 3.8, Cholesterol 14.9, Sodium 386.1, Carbohydrate 53.4, Fiber 10.1, Sugar 3.3, Protein 14
MEXICAN RICE & BEAN SALAD
This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
- Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.
Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein
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.
MEXICAN RICE AND BEAN CASSEROLE
This is tasty rice dish with a kick to it. Of coarse all the spices may be adjusted to suit taste. I have even added cooked ground beef to this to make it into a main dish.
Provided by Kittencalrecipezazz
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- In a large skillet or Dutch oven, heat the oil with water over medium heat.
- Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
- Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
- Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
- Transfer to a large greased baking dish.
- Sprinkle with mozza cheese over top.
- Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).
SIMPLE MEXICAN RICE AND BEAN BAKE
Make and share this Simple Mexican Rice and Bean Bake recipe from Food.com.
Provided by Sam 3
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease an 8in square baking dish.
- Mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish.
- Mix beans and remaining salsa.
- Spoon over rice mixture.
- Sprinkle with remaining cheese.
- Bake 30 minutes.
Nutrition Facts : Calories 611.5, Fat 9.5, SaturatedFat 5, Cholesterol 71, Sodium 881.5, Carbohydrate 108.3, Fiber 10.7, Sugar 3.4, Protein 22.7
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
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.
MEXICAN TOMATO RICE AND BEANS
This is a good Tex-Mex side dish (or even a main dish) that isn't very spicy, but IS very garlicky. We had this with Recipe #120056. I didn't have quite enough of the fresh herbs so I mixed dried with fresh. From Fine Cooking (April/May 2005)
Provided by Vino Girl
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a one quart saucepan, combine rice with water.
- Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
- Remove from heat and let the pan stand, covered, for 5 minutes.
- While the rice stands, drain the tomatoes, reserving the juice.
- Add enough water to the juice to equal one cup of liquid.
- Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
- Cook until the garlic is browned and the jalapeno is fragrant (one minute).
- Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds).
- Stir in the tomato juice mixture and bring to a boil.
- Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes).
- Add the tomatoes, oregano, cilantro, and cooked rice.
- Cook, stirring occasionally, until the rice is warmed (1-2 minutes).
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