Time 53m Yield 7 serving(s) Number Of Ingredients 18 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.
Time 30m Yield 5 servings. Number Of Ingredients 12 Steps:
In a nonstick skillet, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice.,
Time 25m Yield 6 servings. Number Of Ingredients 11 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.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes. Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper. Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more. Serve beans over cooked rice.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes. Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper. Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more. Serve beans over cooked rice.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes. Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper. Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more. Serve beans over cooked rice.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes. Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper. Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more. Serve beans over cooked rice.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes. Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper. Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more. Serve beans over cooked rice.
