INSTANT POT BLACK BEANS & RICE WITH AVOCADO SALSA
You can't beat Instant Pot Black Beans and Rice with Avocado Salsa for a healthy, economical meal that comes together easily! 268 calories and 6 Weight Watchers Freestyle SP
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 1h10m
Number Of Ingredients 20
Steps:
- Set the Instant Pot to Saute mode and add the olive oil.
- Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
- Add the garlic, cumin, chili powder, paprika, oregano and salt. Cook for 30 seconds. Turn off the Instant Pot.
- Pour in the vegetable broth, water, dried black beans and rice, and stir.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure. Adjust the time to 30 minutes. The Instant Pot will take approximately 15 minutes to come to pressure.
- Let the pressure release naturally for 10 minutes, then release the pressure the rest of the way.
- Squeeze in the the lime juice, fluff the rice and beans with a fork and season to taste. Serve with the avocado salsa.
- While the rice and beans are cooking, stir together the avocado, lime juice, tomato, cilantro, jalapeno and salt.
Nutrition Facts : ServingSize 1 Cup Rice & Beans + 1/4 Cup Salsa, Calories 267.9 kcal, Carbohydrate 39.3 g, Protein 10.3 g, Fat 9 g, SaturatedFat 1.3 g, Sodium 322 mg, Fiber 10.6 g, Sugar 2.2 g
BLACK BEANS WITH RICE AND AVOCADO
Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h40m
Number Of Ingredients 14
Steps:
- In a large pot, cover beans and bay leaf with 3 inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving 4 cups cooking liquid.
- Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, 1 minute. Add oil and swirl to coat bottom of pot. Add onion, poblano, and garlic; cook, stirring occasionally, until tender, about 8 minutes.
- Stir in oregano and 1/4 teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with 1 teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.
Nutrition Facts : Calories 508 g, Cholesterol 5 g, Fat 14 g, Fiber 11 g, Protein 18 g, SaturatedFat 3 g, Sodium 207 g
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.
RICE AND BEANS WITH AVOCADO, TOMATO, AND CHEESE
DIY this dish inspired by your favorite take-out bean burrito that's all about zesty freshness, not refried flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 13
Steps:
- Cook the beans: Heat oil in a saucepan over medium heat. Add onion, bell pepper, and red pepper flakes. Cook, stirring, until pepper is tender, about 8 minutes. Add beans and liquid and bring mixture to a boil. Reduce to a simmer. Cook, stirring, until slightly thickened, about 5 minutes. Season with salt.
- Prepare salsa: Combine tomatoes and onion; season with salt and top with crumbled cheese.
- To serve: Heat tortillas in a dry pan until warm. Spoon rice and beans over half. Top with avocado. Fold into quarters. Serve with lime and salsa.
Nutrition Facts : Calories 706 g, Cholesterol 11 g, Fat 5 g, Protein 22 g, Sodium 610 g
CLASSIC BLACK BEANS AND RICE
This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.
Provided by Dawn399
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
- Sauté until tender@8-10 minutes.
- Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
- Serve over white rice.
- I like to mash a few of the beans with the back of a spoon to flavor the sauce.
- Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
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
AVOCADO AND BLACK BEAN DIP
I created and devoured this guac-bean dip in college because it's very cheap, filling, and healthy. When I am low on fiber, this is the perfect snack or meal. Serve with pita or tortilla chips.
Provided by Beebzz
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 11m
Yield 4
Number Of Ingredients 6
Steps:
- Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese.
- Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 13.8 g, Cholesterol 12.1 mg, Fat 11.3 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 359.1 mg, Sugar 0.5 g
BEST EVER BLACK BEANS AND RICE
This recipe I tweaked to our family's liking. I love to serve this either wrapped in a tortilla or on a bed of rice. We love it!!!
Provided by J Bowen
Categories Black Beans
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**.
AVOCADO & BLACK BEAN EGGS
Set yourself up for the day with this healthy veggie breakfast with eggs, avocado and black beans. It takes just 10 minutes to throw together and makes a great lunch, too
Provided by Sara Buenfeld
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 10
Steps:
- Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You're aiming to warm the beans and tomatoes rather than cook them.
- Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over.
Nutrition Facts : Calories 356 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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