BROWN RICE AND BEANS WITH GINGER LIME CHILE SALSA
Steps:
- Heat the vegetable broth in a medium saucepan over medium heat.
- Add ¼ of chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add rice and stir to coat.
- Add 2 cups water.
- Bring to boil, reduce heat to low, cover and cook until rice is just tender. Keep a careful eye on that so it doesn't stick to the pan.
- Remove rice from heat. Let stand, covered for 10 minutes. Fluff rice with a fork and fold in ¼ cup cilantro: season with salt and pepper.
- While rice is cooking, heat remaining ¼ cup of vegetable broth in a medium saucepan over medium heat. Add ⅔ of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add more vegetable broth if sticking.
- Add coriander and cumin; stir 1 minute.
- Add beans and broth. Bring to a boil, reduce heat and simmer for 5 minutes.Taste and season with a little salt and pepper if needed.
- Pulse chiles, garlic, ginger, lime zest, lime juice, remaining onion and maple syrup in a blender until a chunky sauce forms. Taste and adjust seasoning maybe adding a pinch of salt.
- Serve rice with beans: top with salsa, avocado, tomatoes, ¼ cup cilantro and lime wedges.
SALSA RICE WITH BLACK BEANS AND CORN
Provided by Robin Miller : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
THREE-BEAN CHILI AND RICE
Grand Prize Winner! from the Betty Crocker team chili cook off. Livia, who works in the Betty Crocker Kitchens influenced the recipe with her Peruvian roots.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 27
Steps:
- In small bowl, rub onion and 1/2 teaspoon salt together with fingers. Add enough water to cover onion; pour onion and water into strainer to drain. Return onion to bowl. Repeat rinsing and draining several times to remove harshness. Drain well, removing all excess water. In medium bowl, mix onion and remaining salsa ingredients. Refrigerate until serving time.
- In small bowl, place rice and enough water to cover. Let stand about 15 minutes. Pour rice and water into strainer to drain well. In 3-quart saucepan, heat vegetable oil over medium-high heat. Cook and stir garlic in oil until light golden brown. Add rice; cook 3 minutes, stirring often. Add 3 cups water and 1 teaspoon salt. Heat to boiling over high heat; reduce heat. Cover; simmer 15 minutes. Remove garlic slices from rice with fork before serving.
- Meanwhile, in 4-quart Dutch oven, mix all chili ingredients. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
- In small bowl, mix Salsa Cream ingredients.
- To serve, spoon 1 cup rice on one side of large shallow soup bowl. Spoon 1 1/2 cups chili next to rice. Top with Salsa Cream and 3-Pepper Salsa.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 0 g
SPANISH BROWN RICE
Easy Spanish rice using brown rice instead of white.
Provided by mom2dylan&morgan
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil.
- Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 42.2 g, Fat 1.5 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 396.3 mg, Sugar 3.5 g
BROWN RICE AND BEANS WITH GINGER CHILE SALSA
Provided by Mary Frances Heck
Categories Bean Ginger Rice Vegetarian Quick & Easy Dinner Avocado Hot Pepper Healthy Chile Pepper Bon Appétit Sugar Conscious
Yield Makes 4 servings
Number Of Ingredients 18
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.
BROWN RICE AND BLACK BEAN CASSEROLE
A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!
Provided by LYSLW
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
- In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
- Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 11.5 g, Cholesterol 76.7 mg, Fat 21 g, Fiber 1.3 g, Protein 25.3 g, SaturatedFat 11.7 g, Sodium 363.2 mg, Sugar 2.7 g
BLACK BEANS WITH BROWN RICE
Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.
BROWN RICE AND BEANS WITH CHEESE AND CHILIES
This casserole is delicious comfort food. You could even use this as filling for a burrito. The recipe comes from Judith Finlayson's cookbook "125 Best Vegetarian Slow Cooker Recipes." If your slow cooker is new, you may have to adjust the cooking time. I've found that most of the new models cook faster than the originals.
Provided by danakscully64
Categories Brown Rice
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker.
- Place 2 clean tea towels, each folded in half (so you have 4 layers), over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine). Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.
- Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.
Nutrition Facts : Calories 330.8, Fat 14.7, SaturatedFat 7, Cholesterol 34.9, Sodium 991.8, Carbohydrate 36.3, Fiber 6, Sugar 2.7, Protein 14.2
BROWN RICE WITH SALSA AND BLACK BEANS
This is a quick and easy recipe that is great as a cold salad or side. You can use instant brown rice or cook regular brown rice, You can also substitute a different type of bean and vary the salsa depending on how hot you like it. I love the fact that this can be served hot as well as cold and is deliscious either way. It can also be a main dish or a side dish.
Provided by Susan M.
Categories Low Cholesterol
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.
Nutrition Facts : Calories 253.6, Fat 0.8, SaturatedFat 0.1, Sodium 624.1, Carbohydrate 53.2, Fiber 6.1, Sugar 2, Protein 8.4
SALSA RED BEANS 'N' RICE
Diane Harrison of Mechanicsburg, Pennsylvania up this quick side dish using canned kidney beans, brown rice and salsa. It's an ideal accompaniment to Mexican-style entrees but can also be served as a meatless main dish for a light meal. "This is a family favorite," relates Diane.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute the green pepper, onions and garlic in oil until tender. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.
Nutrition Facts : Calories 222 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 421mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
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