BLACK BEAN AND BROWN RICE BOWL WITH POACHED EGGS
The simple addition of poached eggs takes this dish from zero to hero in no time. You can even use leftover or pre-cooked rice.
Provided by BBC Food
Categories Main course
Yield Serves 2
Number Of Ingredients 11
Steps:
- Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside.
- Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika.
- Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes.
- While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper.
- Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste.
BLACK BEANS AND RICE
Provided by Ingrid Hoffmann
Categories side-dish
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.
BLACK BEANS WITH BELL PEPPERS & RICE
My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
VEGETABLE AND BLACK-BEAN FRIED RICE
For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado for healthy fats.
Provided by Lauryn Tyrell
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.
- Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.
- Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.
BLACK BEANS AND RICE
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
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
BLACK BEANS & RICE WITH FRIED EGG, AVOCADO & PICKLED ONIONS
Turn a tin of black beans and some rice into a hearty brunch dish with a fried egg and creamy avocado. This simple veggie recipe is full of flavour
Provided by Diana Henry
Categories Breakfast, Brunch
Time 50m
Number Of Ingredients 13
Steps:
- Put the rice in a saucepan with some salt and cover with about 5cm water. Bring to the boil and keep boiling until the water has disappeared and the surface of the rice looks 'pitted', as if there are little holes all over it. Immediately turn the heat down to the lowest setting and cover the pan with a lid. Leave to cook for 15 mins. By this time, the rice should be tender.
- In a large frying pan, heat 1 tbsp oil and cook the tomatoes over a medium heat for about 7 mins. Add the garlic, spring onions, chillies, oregano and cumin, season and cook for another 2 mins. Tip in the drained beans, stir them round and taste for seasoning.
- Add the rice to the pan with the tomatoes, beans and some seasoning. Heat through, then cover. Quickly heat 2 tbsp oil in a frying pan and fry the eggs. Season.
- Stir the coriander into the rice and bean mixture and squeeze over the lime juice. Serve the rice and beans with a fried egg on top alongside some pickled chillies, slices of avocado and a good dollop of soured cream, if you like.
Nutrition Facts : Calories 474 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
BLACK BEANS AND RICE WITH EGGS
Make and share this Black Beans and Rice With Eggs recipe from Food.com.
Provided by Sarah Abbott
Categories One Dish Meal
Time 40m
Yield 1 Cup, 5 serving(s)
Number Of Ingredients 11
Steps:
- Finely dice zucchini and pepper. Sauté onions and garlic over medium heat for 3 minutes. Add zucchini and red pepper. Sauté for 3-5 minutes or until vegetables are tender. Add black beans and seasonings. Continue to cook for another 3 minutes. Add rice and scrambled eggs. Garnish with cilantro, cheddar cheese and hot sauce if desired.
Nutrition Facts : Calories 165.3, Fat 4.5, SaturatedFat 1.4, Cholesterol 148.8, Sodium 527.7, Carbohydrate 20.3, Fiber 6.5, Sugar 2.5, Protein 11.5
COSTA RICAN RICE AND BEANS WITH FRIED EGGS
Served with soft corn tortillas, this traditional Costa Rican dish works for breakfast, lunch, or dinner. Salsa Lizano is a Costa Rican condiment that's similar to Worcestershire sauce but thicker and sweeter.
Provided by Member 610488
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the rice, a big pinch of salt, and 1 1/2 cups of water in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook until the rice has absorbed the water and is tender, about 15 minutes. Remove from the heat and set aside with the lid on.
- Meanwhile, heat 1 tbsp of the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt; cook, stirring occasionally, until softened about 3 minutes. Add the cumin and cook until fragrant, about 30 seconds.
- Add the tomato sauce and stir for 1 minute. Add the beans and 1 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.
- Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.
- Heat the remaining 1 Tbsp of oil in a 12-inch nonstick skillet over medium heat, swirling the pan to coat evenly. Gently crack the eggs into the pan. Season with salt and pepper, cover, and cook until the yolks' edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of a spatula.
- To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.
Nutrition Facts : Calories 458.7, Fat 17.3, SaturatedFat 3.8, Cholesterol 372, Sodium 227.1, Carbohydrate 52, Fiber 8.5, Sugar 2.5, Protein 23
BLACK BEANS AND RICE
Chopped avocado and a squeeze of lime add fresh flavor to this classic pantry dish.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large saute pan over medium-high heat. When oil shimmers, add garlic, salt, and half the onion. Cook, stirring occasionally, until onion is soft and translucent, about 3 minutes.
- Stir in black pepper, cumin, and oregano and cook 1 minute more.
- Add beans and water to pan and continue cooking, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat and stir in remaining tablespoon oil.
- Serve black beans over white rice and garnish with remaining onion, avocado, and lime wedges.
'ANYTHING GOES' EASY BLACK BEANS
Quick, healthy, and tastes good. Top with sour cream, if you like. Serve over rice or let it stand alone. You can also add just about anything else to this, that's why it's 'anything goes.' Add browned ground beef or turkey for a meaty, almost chili-like main dish. Garnish with diced hard-boiled eggs. Add chopped olives. Sometimes, I add cooked peas. I love the leftovers with scrambled eggs for breakfast; it's great the second day and in tortillas for lunch.
Provided by NURSE24HR
Categories Side Dish Beans and Peas
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Stir black beans, 1 cup chicken broth, tomato paste, and cumin together in a heavy pot over low heat; cook at a simmer until hot, 5 to 10 minutes.
- Heat olive oil in a skillet over medium-high heat. Saute onion, green bell pepper, and jalapeno pepper in hot oil until the vegetables are softened, 5 to 7 minutes; add garlic and continue cooking just until fragrant, 1 to 2 minutes. Transfer to the pot with the beans and stir.
- Stir sugar into the bean mixture, adding more chicken broth if you want more liquid in the final product; season with hot sauce and continue cooking at a simmer until the vegetables impart a savory flavor to the broth, 10 to 15 minutes.
Nutrition Facts : Calories 147.5 calories, Carbohydrate 25.9 g, Fat 2.2 g, Fiber 9 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 581.2 mg, Sugar 4.7 g
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