Mexican Style Red Beans Rice Recipes

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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



Mexican Rice and Beans image

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

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

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.

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 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.

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.

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)

RED BEANS AND RICE

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14



Red Beans and Rice image

Steps:

  • Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
  • Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
  • Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves

MEXICAN RED RICE (ARROZ ROJO)

Provided by Marcela Valladolid

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9



Mexican Red Rice (Arroz Rojo) image

Steps:

  • In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

1 tablespoon vegetable oil
1 cup long grain white rice
1/3 cup finely chopped white onion
1 clove garlic, minced
2 1/4 cups chicken broth
3 tablespoons tomato paste
1 1/4 teaspoon kosher salt
1 serrano chile
1 fresh cilantro sprig

TEX MEX RED BEANS AND RICE

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8



Tex Mex Red Beans and Rice image

Steps:

  • Bring water to a boil in a small saucepan. Add rice, cover and simmer 20 minutes, stirring occasionally.
  • When rice is done, remove it from the stove top. To a medium skillet over medium high heat add oil and bacon and cook 3 minutes to crisp edges of bacon. Add onions and cook 3 minutes to soften. Add beans to heat through, then stir in cooked rice. Season rice and beans with cayenne sauce, salt and pepper, to your taste. Serve rice and beans from the skillet.

1 3/4 cups water
1 cup enriched white rice
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan
2 slices bacon, chopped
1 medium onion, chopped
1 can red beans, drained
1 tablespoon cayenne sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper

MEXICAN RED BEANS (CROCK POT)

This is a recipe that I adapted. This recipe was printed in the cookbook that came with my crock pot over 25 years ago. The serving size is approximate. The number of servings depends on if you are serving this as a side or a main dish.

Provided by PaulaG

Categories     Beans

Time 10h20m

Yield 10 serving(s)

Number Of Ingredients 9



Mexican Red Beans (Crock Pot) image

Steps:

  • Sort beans and wash under running water.
  • Place beans in a large pan and bring to a boil.
  • Boil 10 minutes, drain.
  • Place the precooked beans in a crock pot adding water and remaining ingredients.
  • Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
  • During cooking add additional hot water if needed.

1 lb dried red beans or 1 lb pinto beans
2 cups water
2 cups hot water
1 large onion, coarsely chopped
1 (14 1/2 ounce) can diced tomatoes
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 teaspoons salt
1/4 lb bacon, chopped (optional)

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

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 RICE

This is yummy! To me this tastes better than the rice you get as a side dish at so many mex restaurants. From Texascooking.com

Provided by Jessica K

Categories     White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9



Mexican Red Rice image

Steps:

  • Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
  • Add the garlic and chopped onion, and sauté until the onion just begins to brown.
  • Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
  • Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

Nutrition Facts : Calories 189, Fat 5.3, SaturatedFat 0.8, Sodium 638.9, Carbohydrate 31.5, Fiber 2.1, Sugar 3.2, Protein 4.1

1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic cloves, minced
1 medium white onion, chopped
2 ripe plum tomatoes, seeded and chopped
1 (8 ounce) can tomato sauce
1 cup chicken broth or 1 cup beef broth
1 tablespoon chili powder
3/4 teaspoon salt

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



Mexican Rice and Bean Casserole image

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).

3 -4 tablespoons oil
3/4 cup water
1 1/2-2 cups sliced fresh mushrooms (can use canned also)
2 green bell peppers, chopped
1 large onion, chopped
2 -3 fresh minced garlic cloves (or more if desired, I use 1 Tbsp)
1 (28 ounce) can undrained canned tomatoes
1 (19 ounce) can red kidney beans, drained
3/4 cup long grain rice (uncooked)
1 tablespoon chili powder (or to taste)
2 teaspoons cumin (or to taste)
1/8-1/4 teaspoon cayenne pepper (use 1/8 tsp for less spicy taste)
1 -2 cup shredded mozzarella cheese

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