Black Beans Rice Food

CLASSIC BLACK BEANS AND RICE

Steps:

• Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
• Sauté until tender@8-10 minutes.
• Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
• Serve over white rice.
• I like to mash a few of the beans with the back of a spoon to flavor the sauce.
• Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

BLACK BEANS AND RICE

Steps:

• Bring 2 quarts water to a boil in a large saucepan. Add salt and beans. Allow beans to re-hydrate by boiling for 15 minutes, skimming off "scum" from surface of water, and allowing it to sit, covered, for 1 hour.
• Heat oil in a separate pot, and saute onion until it begins to turn translucent. Add 6 cups of water to this pot, and then add rice, allowing to simmer until water is absorbed and rice is soft, about 20 minutes. Stir okra into pot of rice to warm okra. Gently mix rice and okra with beans and tomatoes in a bowl and serve.

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.

BLACK BEANS, SAUSAGE AND RICE

Steps:

• In a large family skillet with lid, heat oil on medium heat.
• Add onion, green onion and garlic; sauté until soft.
• Add sausage and Creole seasoning.
• Once sausage is slightly brown, add Rotel and black beans.
• Stir until just combined.
• Pour chicken broth into measuring cup and add water to measure 2 cups.
• Add 1-cup rice and broth, water mixture to skillet.
• Stir until combined.
• Bring to a boil, cover and reduce heat to a simmer.
• Cook until rice is cooked through and mixture is thickened slightly.

MEXICAN BLACK BEANS AND RICE

Steps:

• Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
• Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
• Remove from the heat and stir in cooked rice until coated. Season with salt.

EASY BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil.
• Add the onion,pepper 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.

BLACK BEANS AND RICE

Steps:

• Spray saucepan with cooking spray. Heat over medium until hot.
• Saute onions and garlic until tender; about 5 minutes.
• Add rice; cook over medium heat until rice is lightly browned, 2-3 minutes, stirring frequently.
• Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20-25 minutes, adding beans during the last 5 minutes.
• Stir in cilantro, season to taste with salt and pepper.

BLACK BEAN AND RICE SOUP

Steps:

• Blend 1-1/2 cans beans in blender until smooth. Pour into large saucepan.
• Add remaining beans, water, onions and dressing mix; stir until well blended. Bring to boil on medium-high heat.
• Stir in rice; cover. Simmer on low heat 5 min. or until heated through; stir.

BEST EVER BLACK BEANS AND RICE

Steps:

• Heat olive oil in pot and saute onion, garlic and pepper.
• Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend.
• **We like to cook white rice and serve it in a tortillia with cheddar cheese.**Yum**.

BLACK BEANS & RICE

Steps:

• Put the rice in a large saucepan with a fitted lid. Cover with plenty of water and boil until al dente, about 8 mins. Drain and put back in the pan. Add the beans and stir through. Put the lid on and warm through for 5 mins before serving.

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.

BLACK BEANS

Steps:

• For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
• In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
• For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

BLACK BEANS AND RICE

Steps:

• Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.
• Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.