BEANS AND RICE
Steps:
- In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.
CARIBBEAN-STYLE BEANS AND RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.
THE BEST BAKED RICE AND BEANS
Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
- Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g
AWESOME RED BEANS AND RICE
Make and share this Awesome Red Beans and Rice recipe from Food.com.
Provided by lolablitz
Categories One Dish Meal
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soak kidney beans overnight OR rinse beans and add to pot, cover with 8 cups water and bring to boil. Boil for 2 minutes, then turn off heat and let sit, covered for one hour.
- Pour out water and add 8 cups fresh water.
- Chop onion, bell pepper, celery and garlic.
- Add to beans.
- Add salt, pepper, thyme, seasoned salt, and Creole seasoning.
- Cover and bring to boil. Reduce heat to medium low and cook for 2 1/2 hours, stirring occasionally. When you stir, be sure to mash the beans against the sides of the pot. This creates a creamier texture.
- Slice the sausage into 1/4 inch pieces and add to beans. Cook for an additional 30 minutes.
- Serve Red Beans over hot, steaming rice. Serve Jiffy cornbread on side (add 1 stick of butter and an extra egg to the recipe
- for some kick-ass cornbread!).
Nutrition Facts : Calories 347, Fat 21.9, SaturatedFat 7.2, Cholesterol 46.3, Sodium 1048.7, Carbohydrate 21.4, Fiber 6.7, Sugar 2.7, Protein 16.3
ORINOCO RED BEANS AND RICE
Listed as one of the top ten dishes from South America in "Food and Wine" site. Here is what is stated: "This is a great all-purpose side dish for meat, poultry or seafood stews. The fresh, mild, lantern-shaped ají dulce chile peppers used here are widely available at Latin markets, where they are often labeled ají cachucha. (Italian frying peppers can be substituted.) In the Orinoco river valley of Venezuela, chopped ají dulce chiles are frequently sautéed with scallions, leeks and celery to form the flavoring base for a variety of dishes."
Provided by diner524
Categories Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a very large, deep skillet, heat the olive oil. Add the chopped bacon and cook over moderate heat, stirring, until golden brown. Add the garlic and cook, stirring, until golden. Add the onion, bell pepper, chile peppers, scallions, leek, celery, chopped cilantro and parsley and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the beans and cook, stirring gently, for 2 minutes. Add the rice, water, cilantro sprigs and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low and simmer until the liquid is almost completely absorbed, about 6 minutes.
- Fluff the rice with a fork. Reduce the heat to very low, cover and cook until the rice is firm-tender, about 25 minutes. Fluff the rice, season with salt and serve.
Nutrition Facts : Calories 395.6, Fat 11.7, SaturatedFat 3.3, Cholesterol 12.8, Sodium 185.4, Carbohydrate 63.6, Fiber 3.4, Sugar 6.8, Protein 9.2
CARIBBEAN RICE AND BEANS
Categories Bean Herb Rice Side Low Fat Low/No Sugar Wheat/Gluten-Free Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.
- Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well. Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and cayenne.
- Spoon rice onto platter. Arrange beans and onion garnish alongside.
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ORINOCO RED BEANS AND RICE RECIPE - MARICEL PRESILLA
From foodandwine.com
Servings 6-8Total Time 1 hr 10 mins
- In a very large, deep skillet, heat the olive oil. Add the chopped bacon and cook over moderate heat, stirring, until golden brown. Add the garlic and cook, stirring, until golden. Add the onion, bell pepper, chile peppers, scallions, leek, celery, chopped cilantro and parsley and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the beans and cook, stirring gently, for 2 minutes. Add the rice, water, cilantro sprigs and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low and simmer until the liquid is almost completely absorbed, about 6 minutes.
- Fluff the rice with a fork. Reduce the heat to very low, cover and cook until the rice is firm-tender, about 25 minutes. Fluff the rice, season with salt and serve.
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