MEXICAN RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
MEXICAN RICE AND BEANS
Spicy, delicious Mexican rice and beans.
Provided by Afzal Najam
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 4
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, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g
MEXICAN BLACK BEANS AND RICE
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 Recipes Latin American Mexican
Time 30m
Yield 4
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, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g
MEXICAN BEANS AND RICE
Sautéed onion, green pepper and white rice are simmered in a deliciously flavored broth. Stir in some black beans and you've got a spectacular side dish that's sure to please!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
- Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 51 g, Fat 3.7 g, Fiber 7.4 g, Protein 9.5 g, SaturatedFat 0.6 g, Sodium 861.5 mg, Sugar 2.4 g
MEXICAN RED BEANS AND RICE
Make and share this Mexican Red Beans and Rice recipe from Food.com.
Provided by LI Girl
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to package directions.
- To prepare the beans, heat olive oil in a large skillet over medium high heat.
- Add onions and saute until tender (about 10 minutes).
- Sprinkle on chili powder and cook 1 minute, stirring frequently.
- Add beans, salsa, and water and cook about 5 minutes.
- Serve beans over rice, with sour cream on top.
MEXICAN CHICKEN WITH BEANS AND RICE
This maybe the the best chicken I've ever made. The recipe is very flexible to your tastes. I preferred mine to be spicy but you can easily change to suite your tastes. I love using the Dutch Oven because you don't have to worry about scratching a coating off and the heat is continual and gentle on the food.
Provided by Erv Kosch
Categories One Dish Meal
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Start your baking oven preheating to 250 degree Fahrenheit.
- Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.
- Dry 2-3 the Chicken Legs with a paper towel.
- Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.
- Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.
- Remove the browned Chicken Legs and set aside.
- Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.
- Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.
- Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.
- Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.
MEXICAN TOMATO RICE AND BEANS
This is a good Tex-Mex side dish (or even a main dish) that isn't very spicy, but IS very garlicky. We had this with Recipe #120056. I didn't have quite enough of the fresh herbs so I mixed dried with fresh. From Fine Cooking (April/May 2005)
Provided by Vino Girl
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a one quart saucepan, combine rice with water.
- Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
- Remove from heat and let the pan stand, covered, for 5 minutes.
- While the rice stands, drain the tomatoes, reserving the juice.
- Add enough water to the juice to equal one cup of liquid.
- Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
- Cook until the garlic is browned and the jalapeno is fragrant (one minute).
- Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds).
- Stir in the tomato juice mixture and bring to a boil.
- Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes).
- Add the tomatoes, oregano, cilantro, and cooked rice.
- Cook, stirring occasionally, until the rice is warmed (1-2 minutes).
Tips:
- Use well-seasoned broth: For a richer flavor, use homemade or store-bought broth that has been well-seasoned. You can also add a bouillon cube or two to the water when cooking the rice.
- Don't overcook the rice: Rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and bland.
- Use fresh, flavorful vegetables: Fresh vegetables will add color, flavor, and nutrients to your dish. Be sure to chop them evenly so that they cook evenly.
- Don't skimp on the spices: Spices are what give Mexican rice its characteristic flavor. Be sure to use a variety of spices, such as chili powder, cumin, and oregano.
- Garnish with fresh herbs: Fresh herbs, such as cilantro and parsley, will add a pop of color and flavor to your dish. They are also a great way to use up leftover herbs.
Conclusion:
Mexican rice and beans is a delicious, easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice and beans. With its bold flavors and colorful ingredients, this dish is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give Mexican rice and beans a try. You won't be disappointed!
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