Sweet Chilean Lime Laced Black Beans Rice Crock Pot Recipes

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SWEET CHILEAN LIME LACED BLACK BEANS & RICE - CROCK POT

While in search of a vegetarian black bean and rice recipe I happen upon several appealing recipes that included ingredients I found inticing and many that did that not. That being said, I took a little here and there from fellow recipezaar chefs, added a dash of a my own from time to time and created...FLAVA!! This dish is quite versatile. It's sweet, spicy and tart all in one. It's lovely by itself, topped w/pepperjack cheese, tucked into a burrito or thrown in to a crockpot I suppose. Enjoy my friends!

Provided by Tallie in Pacific NW

Categories     One Dish Meal

Time 3h20m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 16



Sweet Chilean Lime Laced Black Beans & Rice - Crock Pot image

Steps:

  • In a large soup pot bring 6 cups of water to a boil. Add 6 bouillion cubes and allow them to dissolve. Reserve 2 cups of water and 2 bouillion cubes for later use.
  • Add the black beans and diced green bell pepper. Bring to a boil. Allow beans and pepper to simmer, covered for 1 hour. Cook and stir throughout.
  • Prepare sofrito; by placing halved green bell pepper, quartered onions, garlic, oregano, cumin, bay leaf, black pepper and reserved 2 cups water/bouillion cubes in a blender. Blend on low until the mixture is smooth. Add the sofrito to the the large pot of beans and rice simmering. Bring to a roaring boil. Reduce heat to simmer. Cook and stir blending flavors for 1 hour.
  • Add salt, as needed, sparkling wine (slowly), red wine vinegar, lime juice and sugar. Continue to simmer, covered for 1 hour, allowing spices to blend. Stir on occasion. Mixture will thicken somewhat.
  • Bring mixture to boil. Stir in 3 cups instant white rice. Simmer for 10 minutes. Stir. SERVE!

4 (15 ounce) cans s&w black beans
2 green bell peppers, 1 halved and seeded-1 diced
8 cups water
8 chicken bouillon cubes
2 medium yellow onions, quartered
2 teaspoons garlic, bottled crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
2 bay leaves
1 teaspoon black pepper
1/2 cup extra dry sparkling wine, champagne or 1/2 cup spumante
2 tablespoons red wine vinegar
1 1/2 tablespoons lime juice
2 tablespoons sugar
3 cups instant rice
salt

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper

Provided by Nathan Ng

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11



Zesty Lime Chicken Black Bean And Rice Recipe by Tasty image

Steps:

  • Season both sides of the chicken thighs with salt and pepper.
  • In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
  • Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
  • Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
  • Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
  • Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
  • Serve the chicken over rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 8 grams, Protein 39 grams, Sugar 4 grams

4 chicken thighs
1 cup white rice
1 ½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cup fresh cilantro, chopped
1 can black beans, drained
1 lime
salt, to taste
pepper, to taste

SLOW-COOKER BLACK BEANS AND RICE

Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 6

Number Of Ingredients 12



Slow-Cooker Black Beans and Rice image

Steps:

  • In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
  • Cover; cook on High heat setting 6 to 8 hours.
  • Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 385, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg

1 lb dried black beans (2 cups), sorted, rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 cloves garlic, finely chopped
2 dried bay leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
3 cups hot cooked rice

RICE WITH A CHILEAN FLAIR

A Chilean friend taught me how to make this. I was addicted to it for a LONG time. This dish is quite tasty when eaten with my other recipe 'Dal Curry'. Enjoy!

Provided by Carol Bullock

Categories     Long Grain Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11



Rice with a Chilean Flair image

Steps:

  • Clean rice.
  • Cover with plenty of water and boil until done.
  • Drain and rinse with cold water.
  • Saute chopped yellow onion in bottom of deep pot.
  • When soft, add rice and salt and combine.
  • Reduce heat to low and let simmer awhile.
  • Prepare vegetable topping and let marinate.
  • Dish rice and top with vegetables.
  • This dish is very good with Dal Curry (another recipe I've posted on this board).

2 cups basmati rice
water
1 chopped onion
vegetable oil (for frying)
1 peeled and chopped English cucumber
2 cups chopped tomatoes
1/2 cup thinly sliced onion
1 cup chopped cilantro leaf
lemon juice
salt
vegetable oil

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