QUICK RICE AND BEANS RECIPES

Name: Quick Bean and Rice Burritos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/2 cups water; 1-1/2 cups uncooked instant brown rice; 1 medium green pepper, diced; 1/2 cup chopped onion; 1 tablespoon olive oil; 1 teaspoon minced garlic; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/8 teaspoon crushed red pepper flakes; 1 can (15 ounces) black beans, rinsed and drained; 10 flour tortillas (8 inches), warmed; 1 cup salsa; Optional: Shredded cheddar cheese and sour cream

QUICK BEAN AND RICE BURRITOS RECIPE: HOW TO MAKE IT

Quick Bean and Rice Burritos Recipe: How to Make It image

These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
10 flour tortillas (8 inches), warmed
1 cup salsa
Optional: Shredded cheddar cheese and sour cream

Steps:

In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes. Stir in salsa and remove from heat., Spoon about 1/2 cup of filling off-center on each tortilla. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 345 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 544mg sodium, CarbohydrateContent 61g carbohydrate (2g sugars, FiberContent 6g fiber), ProteinContent 10g protein.

RED BEANS AND RICE – INSTANT POT RECIPES

Red Beans and Rice – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 15 minutes

Cook Time 90 minutes

Yield 8 - 10 servings

Number Of Ingredients 14

Ingredients

1 medium onion (finely diced)
1/2 bell pepper (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1 lb dry red kidney beans (it is not necessary to soak the beans)
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried thyme)
4 cups chicken broth ( 32 ounces )
3 cups Water
12-16 ounces chicken andouille (or other high-quality smoked sausage, cut into thin slices)
2 tbsp butter (cut into 4-6 pieces )
hot sauce (to taste)
Salt and pepper (to taste)
8 cups Cooked rice

Steps:

Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
Add hot sauce, salt and pepper to taste.
Serve over rice.

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