BEANS AND RICE RECIPE RECIPES

Name: One-Pot Rice and Beans
Total time: 30 min
Yield: 4 servings
Cuisine: latin american
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped (about 1 ¼ cups); 1 3/4 cups chicken or vegetable stock or water; 1 teaspoon salt; 1 cup long-grain rice; 1 (15.5-ounce) can black or pinto beans; Lime wedges or cilantro leaves, for garnish (optional)

ONE-POT RICE AND BEANS RECIPE - NYT COOKING

One-Pot Rice and Beans Recipe - NYT Cooking image

Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.

Provided by Ali Slagle

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped (about 1 ¼ cups)
1 3/4 cups chicken or vegetable stock or water
1 teaspoon salt
1 cup long-grain rice
1 (15.5-ounce) can black or pinto beans
Lime wedges or cilantro leaves, for garnish (optional)

Steps:

In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Nutrition Facts : @context http//schema.org, Calories 410, UnsaturatedFatContent 7 grams, CarbohydrateContent 67 grams, FatContent 9 grams, FiberContent 7 grams, ProteinContent 14 grams, SaturatedFatContent 2 grams, SodiumContent 739 milligrams, SugarContent 4 grams

RED BEANS AND RICE RECIPE | THE NEELYS | FOOD NETWORK

Red Beans and Rice Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon Neelys Dry Rub
1 teaspoon dried thyme
Salt and freshly ground black pepper
2 (12-ounce) cans red beans, drained and rinsed
3 cups chicken stock
2 bay leaves
4 cups chicken stock
2 cups long-grain rice
1 tablespoon vegetable oil
Pinch salt

Steps:

In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

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