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.
Time 2h50m Yield 7 1/2 cups Number Of Ingredients 13 Steps:
Combine the salad ingredients in a large bowl. Mix the dressing ingredients in a small bowl or measuring cup. Pour the dressing over the salad, and mix gently. Cover and chill in the refrigerator overnight or at least two hours.
Time 1h20m Yield 10 Number Of Ingredients 12 Steps:
In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste. Refrigerate salad for 1 hour, toss again, and serve.
Time 20m Yield 10 serving(s) Number Of Ingredients 12 Steps:
In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste. Refrigerate salad for 1 hour, toss again, and serve.
Time 30m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Preheat the grill to medium-high heat. Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob. Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl. In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.
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.
Time 20m Yield 4 servings Number Of Ingredients 0 Steps:
Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper. Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos
Time 1h15m Yield 8 Number Of Ingredients 19 Steps:
In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Time 30m Yield 12 servings. Number Of Ingredients 16 Steps:
In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl. , In a small skillet, saute the green pepper, onion and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. , In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.
Time 15m Yield 6 Number Of Ingredients 7 Steps:
Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.
Time 35m Number Of Ingredients 8 Steps:
Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado. Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.
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 “mexican bean and rice salad recipes”
Time 35m Number Of Ingredients 9 Steps:
Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers. Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.
