Beans And Rice Dinner Food

RED BEANS AND RICE

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.

BEANS AND RICE DINNER

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

BREAKFAST RICE AND BEANS

Steps:

• Heat the oil in a large frying pan or wok, and add the diced onion and peppers. Cook over a medium heat for 5 minutes, until soft.
• Add the uncooked rice, tinned black beans, vegetable stock, spices, and a good pinch of salt and pepper. Mix well to combine, and bring to a gentle simmer. Cook gently, stirring regularly, until the rice is cooked and any excess liquid has cooked off (alternatively, you can add a dash more water if the rice is not yet cooked). It should take around 15-20 minutes.
• Meanwhile, heat a dash of oil in a frying pan, and fry one egg per person (I'd recommend that this recipe serves 3 for breakfast, or 2 for dinner).
• Serve the rice and beans topped with the fried eggs, sliced avocado and cherry tomatoes.

RED BEANS AND RICE

Steps:

• In just 4 simple steps you can enjoy this Red Beans and Rice dish made with sautéed green pepper and onion, red kidney beans, white rice and Cajun seasoning simmered in beef broth. Step 1
• Melt butter in a large skillet over medium heat. Add bell peppers and onions; cook and stir until crisp-tender. Step 2
• Add beans, broth and seasoning; stir. Bring to a boil. Step 3
• Stir in rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Serve with pepper sauce, if using. Recipe Tip To turn this dish into a quick, complete meal, add 2 cups of diced ham or cooked sausage at the same time as the broth.

SPANISH RICE AND BEANS

Steps:

• Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
• Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
• Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.

BLACK BEANS AND RICE

Steps:

• Cook rice according to package instructions. While rice is cooking, prepare the beans.
• Heat oil in a large cast iron skillet over medium heat. Add onions and garlic and sauté for 5-7 minutes, until translucent and fragrant. ​
• Add bell peppers and jalapeños and stir to combine.
• Stir in cumin, cayenne, salt, and lime juice.
• Add black beans, stirring until well combined, then bring to a simmer. Simmer for 5 minutes while rice continues to cook. Remove from heat.
• Stir in cooked rice and serve immediately with fresh cilantro and lime juice.

WHITE BEANS & RICE

Steps:

• Wash beans & add to stew pot, boil for 30-45 minutes.
• Brown ham in 1 tsp of oil until just brown.
• Remove ham & add 1 tsp of oil, onion, celery, bell pepper & garlic, cook until soft. (If sticky, just add a LITTLE water.).
• Add ham back to skillet and cook for an additional 5-10 minutes.
• Add skillet mixture to beans & season with salt, cayenne pepper, & bay leaves. (You can use more or less of any of the seasonings to suit your taste. Taste the liquid to make sure that it agrees to your tastes.).
• Cook in stewpot until beans are soft. (4-6 hours).
• Remove 1 1/2 cups of beans & mash. Add mashed beans back to mixture.
• Serve beans over rice.

SKILLET DIRTY RICE & BEANS

Steps:

• In a large skillet with a lid heat the oil over medium heat. Saute the onions and garlic for about 5 minutes, stirring often.Add the diced sausage and give a stir or two.
• Sprinkle in all the seasonings and spices. Stir to coat the onions and sausage.Stir in the (uncooked) rice.
• Pour the chicken broth and tomatoes into the pot and scrape up and browned bits from the bottom of the pot.Turn the heat to medium high and bring the liquid to a hard simmer for a minute.Turn the heat to low and pop the lid on the pot. Cook for 18-20 minutes.
• Remove the pot from the burner and let sit, with the lid on, for 5 minutes.Stir the bean into the mixture and serve.

VERY VEGGIE RICE AND BEANS

Steps:

• To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 minutes, or until it begins to soften; stir occasionally.
• Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.
• Add the corn, peas, beans, rice, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 2 minutes or until warmed through; stir occasionally.
• Add the green onions, cilantro, lime juice, stir to combine, taste and check for seasoning balance and add additional salt, pepper, cumin, etc. if desired.
• Serve immediately.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

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.