MEXICAN RICE AND BEANS RECIPE | ALLRECIPES
Spicy, delicious Mexican rice and beans.
Provided by Afzal Najam
Categories Main Dishes Rice Beans and Rice Recipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
- Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 347.7 calories, CarbohydrateContent 59.2 g, FatContent 8.8 g, FiberContent 6.9 g, ProteinContent 9.8 g, SaturatedFatContent 1.3 g, SodiumContent 624.3 mg, SugarContent 3.9 g
MEXICAN BLACK BEANS AND RICE RECIPE | ALLRECIPES
This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.
Provided by DannyBoy
Categories World Cuisine Latin American Mexican
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 304 calories, CarbohydrateContent 49.7 g, FatContent 8 g, FiberContent 10 g, ProteinContent 10.5 g, SaturatedFatContent 6.1 g, SodiumContent 668.8 mg, SugarContent 3.2 g
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SEMI-AUTHENTIC MEXICAN RICE & BEANS RECIPE - BISTROMD
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- 1. Preplanning: Cook farro the day before so that it has time to chill in the refrigerator overnight. To cook farro, add 3 cups of water and 1 cup farro to pot and bring to a boil. Reduce heat to low, cover, and simmer for 50 to 60 minutes until all the liquid has been absorbed. Turn off heat and let stand for 15 to 20 minutes before fluffing with a fork. 2. Once cooled, remove to a food storage container and store in the refrigerator until ready for use the next day. Note: The farro will still be a little crunchy, as they will be cooked in more liquid the next day. 3. When ready to make the dish, heat oil over medium-high heat in a medium to large sized pot. Add onions and sweat until translucent and fragrant. 4. Add sundried tomatoes, kale, black beans, salt, and pepper and stir well to combine. Cook for about 5 minutes until the kale is slightly wilted. 5. Add farro, chipotle peppers with the adobo sauce, and vegetable broth. Stir well to combine. To reduce the level of spiciness in this dish, measure out more sauce and less pieces of the actual peppers. Also when buying canned chipotle peppers in adobo, choose a variety without unwanted ingredients such as high fructose corn syrup. 6. Cook on medium-low heat for about 15 minutes until all the liquid has been absorbed. Season further with sea salt and pepper if needed. 7. Fluff and serve warm.
BLACK BEANS AND RICE RECIPE - MEXICAN.FOOD.COM
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SEMI-AUTHENTIC MEXICAN RICE & BEANS RECIPE - BISTROMD
From bistromd.com
Total Time 90 minutes
Category Side dish
Cuisine Mexican
Calories 160 calories per serving
- 1. Preplanning: Cook farro the day before so that it has time to chill in the refrigerator overnight. To cook farro, add 3 cups of water and 1 cup farro to pot and bring to a boil. Reduce heat to low, cover, and simmer for 50 to 60 minutes until all the liquid has been absorbed. Turn off heat and let stand for 15 to 20 minutes before fluffing with a fork. 2. Once cooled, remove to a food storage container and store in the refrigerator until ready for use the next day. Note: The farro will still be a little crunchy, as they will be cooked in more liquid the next day. 3. When ready to make the dish, heat oil over medium-high heat in a medium to large sized pot. Add onions and sweat until translucent and fragrant. 4. Add sundried tomatoes, kale, black beans, salt, and pepper and stir well to combine. Cook for about 5 minutes until the kale is slightly wilted. 5. Add farro, chipotle peppers with the adobo sauce, and vegetable broth. Stir well to combine. To reduce the level of spiciness in this dish, measure out more sauce and less pieces of the actual peppers. Also when buying canned chipotle peppers in adobo, choose a variety without unwanted ingredients such as high fructose corn syrup. 6. Cook on medium-low heat for about 15 minutes until all the liquid has been absorbed. Season further with sea salt and pepper if needed. 7. Fluff and serve warm.
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Reviews 5.0
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Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 354 calories per serving
- 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.
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