BROWN RICE AND BLACK BEANS RECIPE RECIPES

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BLACK BEANS WITH BELL PEPPERS & RICE RECIPE: HOW TO MAKE IT



Black Beans with Bell Peppers & Rice Recipe: How to Make It image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

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.

Nutrition Facts : Calories 347 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 477mg sodium, CarbohydrateContent 40g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 15g protein. Diabetic Exchanges 2-1/2 starch

CUBAN BLACK BEANS AND RICE RECIPE - THE LEMON BOWL®



Cuban Black Beans and Rice Recipe - The Lemon Bowl® image

Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.

Provided by Liz DellaCroce

Categories     Side Dish

Total Time 600 minutes

Prep Time 480 minutes

Cook Time 120 minutes

Yield 10

Number Of Ingredients 15

1 pound black beans - dried (or 4 (four 15-ounce cans rinsed and drained))
3 cloves garlic
4 bay leaves (divided)
2 tablespoons extra virgin olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
2 cloves garlic (minced)
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon pepper
1/2 teaspoon cayenne
2 cups long grain white rice (rinsed)
4 cups chicken broth (low sodium)
minced cilantro and lime wedges (to serve)

Steps:

  • Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
  • To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
  • Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
  • Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
  • Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
  • Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
  • Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

Nutrition Facts : Calories 220 kcal, CarbohydrateContent 51.3 g, ProteinContent 10.7 g, FatContent 1.6 g, SaturatedFatContent 0.2 g, SodiumContent 724 mg, FiberContent 13.1 g, SugarContent 2 g, UnsaturatedFatContent 1.4 g, ServingSize 1 serving

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