Time 35m Yield 8-10 serving(s) Number Of Ingredients 10 Steps:
In a stockpot over medium-high heat, heat the oil. Add the onion,pepper 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.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.
Time 35m Yield 6 Number Of Ingredients 12 Steps:
Cook the rice: Cook rice according to package instructions. White long-grain rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit and steam.
Time 30m Yield 10 Number Of Ingredients 8 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.
Time 1h5m Yield 16 servings Number Of Ingredients 12 Steps:
Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes. Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes. Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes. Gently stir Creole seasoning and cilantro into the beans and rice.
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
In a nonstick skillet that has been coated with cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add the beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.
Time 35m Yield 5 servings. Number Of Ingredients 12 Steps:
In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.
Time 40m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Heat olive oil in pot and saute onion, garlic and pepper. Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend. **We like to cook white rice and serve it in a tortillia with cheddar cheese.Yum.
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.
More about “easy black beans and rice recipes”
Time 15m Yield 4 Number Of Ingredients 12 Steps:
Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo. Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.
