Best 7 Spicy Beans N Rice Recipes

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**Indulge in a Flavorful Culinary Journey with Spicy Beans N' Rice: A Symphony of Savory Delights**

Welcome to a tantalizing culinary adventure where flavors ignite and spices dance harmoniously on your palate. Discover the irresistible charm of Spicy Beans N' Rice, a dish that embodies the essence of comfort food while tantalizing your taste buds with its fiery kick. Our carefully curated collection of recipes takes you on a global expedition, exploring diverse culinary traditions and unique flavor profiles. From the vibrant streets of New Orleans to the bustling markets of Mumbai, each recipe captures the essence of its origin, promising an unforgettable gastronomic experience. Whether you prefer the smoky warmth of chipotle peppers or the vibrant heat of habaneros, our selection caters to every spice enthusiast. Dive into the aromatic embrace of traditional Creole Jambalaya, where succulent shrimp, tender chicken, and hearty sausage mingle with perfectly seasoned beans and fluffy rice. Transport yourself to the vibrant shores of Jamaica with our Jamaican Red Beans N' Rice, a delightful symphony of sweet, savory, and spicy flavors. For a taste of Indian culinary artistry, savor our fragrant Jeera Rice, where cumin seeds lend their earthy aroma to fluffy basmati rice, perfectly paired with a spicy bean curry. And for those who appreciate the bold and robust flavors of Mexican cuisine, our Spicy Mexican Rice N' Beans will satisfy your cravings with its zesty blend of chili powder, cumin, and oregano. Embark on this culinary adventure and discover the endless possibilities of Spicy Beans N' Rice.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

SPICY RICE AND BEANS



Spicy Rice and Beans image

Make this as spicy as you wish,add more or less,cumin, coriander, chili powder and jalapeno. We like it hot!! from Company's comming - diabetic cooking.

Provided by Derf2440

Categories     One Dish Meal

Time 53m

Yield 7 serving(s)

Number Of Ingredients 18

1 cup onion, chopped
3 cloves garlic, smashed
1/2 cup celery, chopped
1 jalapeno pepper, seeded and finely diced
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons chili powder
1 1/2 cups long grain brown rice, uncooked
1/2 cup grated carrot
2 3/4 cups water
1 tablespoon vegetable bouillon granules
1 bay leaf
1 (14 ounce) can red kidney beans or 1 (14 ounce) can pinto beans, drained
1 cup chopped tomato
1/2 cup fresh corn or 1/2 cup frozen corn
1 tablespoon fresh cilantro, chopped (optional)
2 tablespoons fresh parsley

Steps:

  • Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
  • Add cumin, coriander, chili powder and rice.
  • Cook on medium, stirring occasionally until golden.
  • Stir in carrot, water, bouillon powder and bay leaf.
  • Cover; Simmer on medium low for 20 minutes.
  • Stir in beans, tomato and corn.
  • Cover; heat for 15 to 20 minutes until liquid is absorbed.
  • Remove and discard bay leaf.
  • Stir in cilantro and 1 tablespoon parsley.
  • Garnish with remaining parsley.

Nutrition Facts : Calories 271.5, Fat 3.9, SaturatedFat 0.5, Sodium 36.8, Carbohydrate 51.1, Fiber 7.5, Sugar 3.2, Protein 9.3

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

SPICY BEANS AND RICE



Spicy Beans and Rice image

"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked instant rice
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Dash pepper
1 can (16 ounces) chili beans, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup salsa
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed. , Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 294 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 905mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 13g protein.

SPICED RICE & BEANS



Spiced rice & beans image

Mary's version of the Indian dish, kitchari, is a great storecupboard supper, delicious as a main or a side

Provided by Mary Cadogan

Categories     Dinner, Main course, Side dish

Time 35m

Number Of Ingredients 12

200g basmati rice
2 tbsp olive oil
1 onion , chopped
2cm piece ginger , chopped
2 garlic cloves , finely chopped
1 green chilli , finely chopped
1 tsp each cumin and mustard seeds
400g can black-eyed bean / peas, rinsed and drained
2 bay leaves
1 cinnamon stick
1 tsp turmeric
2 tbsp pumpkin seeds , plain or toasted

Steps:

  • Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.
  • Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad or Tomato cooler.

Nutrition Facts : Calories 332 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.58 milligram of sodium

SPICY BLACK BEANS AND RICE



Spicy Black Beans and Rice image

From Betty's Soul Food Collection... Rice and beans take a flavor leap forward with garlic and oregano for zip and-to dress things up-diced red bell pepper.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 12

Number Of Ingredients 8

2 cups uncooked regular long-grain white rice
4 cups water
2 tablespoons vegetable oil
1 tablespoon finely chopped garlic (3 to 4 medium cloves)
3 teaspoons dried oregano leaves
1 teaspoon crushed red pepper flakes
2 cans (15 oz each) Progresso™ black beans, undrained
1/4 cup diced red bell pepper

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
  • Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.

Nutrition Facts : Calories 230, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 6 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 0 g

SPICY RED BEANS AND RICE



Spicy Red Beans and Rice image

These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I've tried with an excellent result. Serve with cornbread or corn muffins and your meal is complete. Recipe is from Taste of Home magazine.

Provided by Anita Harris

Categories     Cajun

Time 4h

Yield 8 serving(s)

Number Of Ingredients 15

1 lb dried red kidney beans
2 teaspoons paprika
1/2-1 teaspoon cayenne pepper
1 teaspoon black pepper
2 bay leaves
1 teaspoon ground cumin
1 quart water
1 large smoked ham hock
2 -3 teaspoons salt
1 1/2 cups chopped celery
1 1/2 cups chopped onions
2 fresh garlic cloves, minced
1/2 teaspoon hot pepper sauce
3 tablespoons minced fresh parsley
hot cooked rice

Steps:

  • Sort and rinse beans.
  • In a large Dutch oven or kettle, place all ingredients except parsley and rice.
  • Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender.
  • Stir occasionally, adding water as needed to make a thick gravy.
  • Just before serving remove bay leaves and stir in parsley.
  • Serve over rice.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Choose beans that are plump and smooth, and rice that is fresh and fluffy.
  • Don't skip the spices: The spices in this recipe are what give it its delicious flavor. Be sure to use a generous amount of cumin, chili powder, and paprika.
  • Cook the beans until they are tender: This will ensure that they are creamy and flavorful. You can cook the beans in a pot on the stovetop or in a slow cooker.
  • Use a variety of vegetables: This will add color, flavor, and nutrients to your dish. Some good options include onions, peppers, tomatoes, and corn.
  • Serve with a dollop of sour cream or yogurt: This will help to cool down the spiciness of the dish and add a creamy richness.

Conclusion:

This spicy beans and rice recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover beans and rice. The combination of spices, vegetables, and beans makes this dish a flavorful and satisfying meal. So next time you are looking for a quick and easy dinner, give this recipe a try!

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