Pineapple Black Bean Rice Recipes

Steps:

• Cook Red Sofrito in large saucepan 3 min., stirring occasionally. Stir in broth and rice; bring to boil. Cover; simmer on medium-low heat 15 min.
• Top with beans and pineapple. (Do not stir.) Cover; simmer 5 min. or until rice is tender and mixture is heated through. Stir gently.
• Sprinkle with cheese, then parsley.

Steps:

• To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat.
• Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
• To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork.
• Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined.
• Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.
• Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
• Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned.
• Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

Steps:

• Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
• Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
• In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
• Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
• High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.
• Submitted by: Mary Iovinelli Buescher.
• Bake-Off is a registered trademark of General Mills ©2006.

Steps:

• Heat the oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant but not browned, about 30 seconds. Add the onion and season with salt and cook, stirring often, until the onion has become translucent, 2 to 3 minutes. Stir in the chile and cook until fragrant, about 1 minute.
• Add the carrots and cook, stirring occasionally, until the carrots are softened, about 2 minutes. Push the vegetables to the outer edge and create a well in the middle. Add the rice to the well and press down into the well and over the vegetables with a spatula. Cook, undisturbed, until the rice starts to caramelize, about 2 minutes. Stir in the cabbage and soy sauce and cook, stirring occasionally, until the cabbage is softened, about 2 minutes. Season with salt. Add the pineapple, scallions, sweet chili sauce and edamame and cook, stirring constantly, until the pineapple is heated through and the vegetables are tender, 2 to 3 minutes. Add the sprouts and cook, tossing, until the sprouts are heated through, about 30 seconds.
• Remove from the heat and serve

Steps:

• Combine 1/2 cup water and reserved pineapple juice in a saucepan over medium-low heat; bring to a boil and immediately remove from heat. Stir couscous into the liquid to coat. Set aside until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Divide onto 2 plates.
• Stir pineapple chunks and black beans together in a skillet over medium heat. Mix 1/3 cup warm water and taco seasoning mix in a small bowl; pour over the black bean mixture. Cook and stir the mixture until hot, 5 to 7 minutes. Spoon over couscous to serve.

Steps:

• Spray large skillet with Pam, heat skillet, add olive oil.
• Add scallions, ginger and garlic to hot skillet,cook 3 minutes.
• Add chicken cook till brown, about 5 minutes.
• Add pinapple, with juice and black bean sauce, let come to a boil, turn heat low and let simmer for 30 mins, or until chicken is cooked.
• Divide rice into 4 bowls, a half cup each.
• Spoon mixture over rice.
• garnish with green onions.