Brown Rice And Beans With Ginger Lime Chile Salsa Recipes
CHILI BROWN RICE WITH CHICKEN, BLACK BEANS AND OLIVES
A recipe posted in the 01/14/09 edition of the Wichita Eagle. I loved the combination of ingredients and the fiber content. An easy to make mexican meal made in one dish! I think this could easily be made into a OAMC meal either cooked and frozen, or made as a "dump" meal.
Provided by Amy in Kansas
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 2-3 minutes.
- Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour.
- Stir in beans, chicken, corn and olives; if mixture seems dry, stir in more salsa. Cover; continue cooking 1 minute. Turn off heat; let rest, covered, 4 minutes.
- Stir in avocado and cilantro. Add lime juice, pepper and salt to taste, if needed. Serve at the table with bowls of salsa, sour cream, cheese and onion.
Nutrition Facts : Calories 558.3, Fat 15.8, SaturatedFat 3, Cholesterol 52.5, Sodium 887.9, Carbohydrate 76.9, Fiber 11.8, Sugar 4.5, Protein 30.2
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
MEXICAN BEAN AND RICE SALAD
Quick, fresh and tasty. I love the ingredients of this recipe.
Provided by TaraV1976
Categories Salad Grains Rice Salad Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
- Refrigerate salad for 1 hour, toss again, and serve.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g
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