Best 3 Cumin Rice And Beans Recipes
Indulge in a symphony of flavors with our diverse collection of cumin rice and beans recipes, a culinary journey that promises an explosion of tastes and textures. From the classic Cuban black beans and rice, brimming with aromatic spices and smoky chorizo, to the vibrant Mexican arroz con frijoles, where fluffy rice mingles with tender black beans in a zesty tomato broth, our recipes offer a global exploration of this beloved dish. Discover the smoky charm of Dominican moro de guandules, where pigeon peas and coconut milk create a harmonious blend, or embark on a Tex-Mex adventure with our flavorful borracho beans, brimming with beer, bacon, and a medley of spices. Each recipe is a testament to the versatility of cumin rice and beans, highlighting the diverse culinary traditions that have embraced this humble yet delectable combination.
Let's cook with our recipes!
CUBAN BLACK BEANS AND CUMIN SCENTED RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 6h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
- In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
- Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
- Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
- 1 1/2 tablespoons butter
- 1 tablespoon cumin seeds
- 3 cups uncooked basmati rice
- 2 small limes, juiced
- 6 cups cold water
- 2 teaspoons salt
- Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
- Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.
CUMIN BLACK BEANS AND RICE
This cumin black beans and rice dish is perfect with jerk chicken!
Provided by Christine Westrom
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Pour chicken broth into a 4-cup liquid measuring cup. Add water to measuring cup until the liquid measures 3 cups. Set aside.
- Heat oil in a large saucepan over medium-high heat. Add garlic and cumin; cook for 30 seconds. Stir in rice. Add chicken broth and water mixture, salt, and pepper; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.
- Stir in beans. Cover and heat until beans are hot, about 2 minutes more.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 37 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 5.4 g, Protein 6.9 g, SaturatedFat 0.3 g, Sodium 759.5 mg, Sugar 0.4 g
CUMIN RICE AND BEANS
When you're prepping a Tex-Mex feast, this classic combination is a must.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.
Nutrition Facts : Calories 117 g, Fiber 2 g, Protein 4 g
Tips:
- Use quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your cumin rice and beans. Look for fresh, plump beans, and use a good quality cumin.
- Soak your beans overnight: Soaking your beans overnight will help to reduce the cooking time and make them more digestible. If you don't have time to soak your beans overnight, you can quick-soak them by boiling them for a few minutes, then removing them from the heat and letting them sit for an hour.
- Use a flavorful broth: The broth you use to cook your rice and beans will add a lot of flavor to the dish. Use a flavorful broth, such as chicken broth, vegetable broth, or beef broth.
- Don't overcook the rice: Rice is best when it is cooked al dente, with a slight bite to it. Overcooked rice will be mushy and bland.
- Season to taste: Once your cumin rice and beans are cooked, taste it and adjust the seasonings as needed. You may want to add more cumin, salt, or pepper.
Conclusion:
Cumin rice and beans is a delicious, easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover rice and beans, and it is also a good source of protein and fiber. With a few simple tips, you can make a cumin rice and beans dish that is flavorful and satisfying.
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