Yellow Rice Salad With Roasted Peppers And Spicy Black Beans Recipes

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

Steps:

• Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
• Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
• Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
• Mound bean mixture in center of platter. Surround with rice salad.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Steps:

• Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.;
• Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.;
• In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
• CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
• Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
• CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper
• In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
• ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.

Steps:

• In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
• In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
• Combine the rice and vegetable mixture. Salt and pepper to taste and serve.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeño and oregano; sauté until vegetables begin to soften, about 8 minutes. Mash 1/2 cup beans.
• Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.
• Mound rice in center of platter. Spoon black bean mixture over.

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.

Steps:

• In a soup pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves and the jalapeño pepper for about 5 minutes on low heat.
• Add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. Add the bell pepper last 5 minutes of cooking. Season to taste with salt.
• In the meantime, heat the remaining tablespoon of olive oil in a sauté pan and sauté the 2 garlic cloves on low heat for about 2 minutes. Add the remaining 2 cups of stock, bring to a boil. Stir in the rice, reduce heat and cook 17 minutes.
• Once rice is cooked, stir in the spices. Season to taste with salt.
• Arrange the black beans on one side of a serving platter. Arrange the rice on the other half.

Steps:

• Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
• Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute.
• Add 2 cups water, rice and salt; bring to boil.
• Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes.
• Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
• Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
• Mound bean mixture in center of platter. Surround with rice salad.

Steps:

• Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.