Black Beans And Rice With Veggies Recipes
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 AND RICE WITH VEGGIES
This is a modification of a simpler recipe I found online - I used less beans and added celery, carrots, and tomatoes, plus a few other mods. I'm just posting it so I can get the nutritional values of this version, but if someone else wants to use it, enjoy!
Provided by Nell Gwyn
Categories One Dish Meal
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, heat the oil. Add the onion, garlic, celery, and carrots, and saute for 4-5 minutes.
- Add the rice and saute for 2-3 minutes.
- Add the vegetable broth and spices. Bring to a boil, then cover, lower the heat, and cook for about 25-30 minutes until the rice is cooked, stirring occasionally to prevent sticking. You may need to add stock (or water) if the rice isn't quite fully cooked; if so, add sparingly, 1/4 cup at a time.
- Add the black beans, stirring to mix. Cook for 1-2 minutes more, until the beans are hot, then serve.
- This would also be good if you add chopped red bell pepper to the veggie mix. For a garnish, Greek yogurt is a tasty (and much healthier) substitute for sour cream.
BLACK BEAN RICE BURGERS
A salsa and sour cream sauce helps dress up these hearty vegetarian burgers. "My fiance, who's a confirmed meat-and-potatoes man, loves these sandwiches and asks for them often," relates Laura Wimbrow of Ocean City, Maryland.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 burgers.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook onions in 1 tablespoon oil over medium heat until translucent but not browned, 2-4 minutes; remove from heat and set aside. In bowl of a food processor fitted with blade attachment, pulse half the beans and rice until mixture forms a thick paste. In a large bowl, add processed bean mixture, remaining black beans and rice, cooked onion, bread crumbs, egg yolks, 2 tablespoons salsa, salt and pepper; mix well with hands, squeezing until mixture holds together. Form bean mixture into 4 patties. Cook burgers over medium heat in remaining 1 tablespoon oil until firm and browned, 4-5 minutes on each side., In a small bowl, combine sour cream and remaining salsa. Layer a lettuce leaf, burger, cheese and sour cream mixture on each bun bottom, adding tomato and red onion as desired. Replace bun tops.
Nutrition Facts : Calories 482 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1070mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 6g fiber), Protein 21g protein.
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.
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- Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer. Add 1 tablespoon of chili powder, 1 teaspoon cumin, 1 tsp smoked paprika, and ground pepper to taste and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the salt to taste at the end.
- In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don’t cook with oil, on medium heat. When the oil/broth is hot, add the onion, bell pepper, and jalapeno and sauté until tender, approximately 5 to 7 minutes. Stir frequently. Pour the 1 and ½ cups of vegetable broth (or water if you're not using broth) over the vegetables and bring to a boil. When the broth is boiling stir in the rice, cover, and reduce the heat to simmer for the amount of time directed on the package. Usually 20 minutes.
- When the rice is done, remove the lid, add the spinach and cilantro and squeeze the whole lime over the rice and beans and stir to combine. Put the lid back on. Let sit for 5 minutes.
- Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and ½ teaspoon of cumin, and grind more sea salt and black pepper on top if desired. Fold the beans and spices into the rice and veggies until well combined. Serve with fresh cilantro, sliced avocado, and tomato slices.
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