Black Beans Brown Rice Wmild Salsa Recipes

SALSA RICE WITH BLACK BEANS AND CORN

Steps:

• In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.

BROWN RICE AND BEANS WITH GINGER CHILE SALSA

Steps:

• Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.
• Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.
• While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.
• Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.
• Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.
• Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.

BLACK BEANS WITH BROWN RICE

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.

QUICK BLACK BEANS AND RICE

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.

BLACK BEANS & BROWN RICE W/MILD SALSA

Steps:

• (My own recipe, although not particularly innovative) Makes 2 lunch-sized servings, approx 400-450 calories each Game plan: Start rice. While rice is cooking, prepare beans and salsa. Store for later, or assemble dish and eat. Detailed instructions: Cook rice as directed on package. If no directions, rinse rice thoroughly, place in small pan with water and salt (optional). Heat on high until boiling, then reduce heat to simmer, cover, and cook for 40 minutes. Turn heat off, let rice sit for 5 minutes, remove cover and fluff with a fork. Empty black beans into microwaveable bowl. Stir in spices (start with the smaller amounts, then increase to taste). Bring beans to simmer in microwave. While rice cooks, let sit to blend flavors. Wash and chop tomatoes, mince onion. Wash cilantro, strip leaves off, tear/crush the leaves and add them to the tomato and onion. Mix. While rice cooks, let sit to blend flavors. Grate cheese. (At this point, everything may be placed in the refrigerator for later reheating, if desired.) Divide rice in half, and spread each half onto a medium-sized plate. Divide beans in half, and spread each half over the rice. If rice and beans are cold (e.g., were in the fridge), heat in microwave before adding cheese. Sprinkle half of the grated cheese over each plate, return plate to microwave briefly (15-20 seconds) to melt the cheese. Top with salsa immediately before eating. [email protected] (KAREN WARD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.