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 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 BEAN AND BROWN RICE CASSEROLE
This black bean and brown rice casserole is meat-free, super tasty, and so easy to make! It's packed with flavor and melty cheese for a hearty, satisfying dish.
Provided by Diabetic Foodie
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Spray a 1½ quart casserole dish with nonstick spray.
- Heat the olive oil in a skillet over medium heat. Once hot, add the onion and garlic, then cook until the onion is translucent, about 5 minutes.
- Add the spinach and cook until wilted.
- Remove from heat and transfer to a large bowl. Add the rice, beans, chili powder, and green chiles.
- In a separate bowl, mix the ricotta and milk until smooth. Stir in 1 cup of mozzarella.
- Spread ⅓ of the rice mixture in the bottom of the dish, then half of the ricotta mixture. Repeat the layers, ending with the rice mixture.
- Cover the casserole dish and bake for 30 minutes.
- Uncover, spread the remaining mozzarella on top, then bake, uncovered, until the cheese melts, about 5 to 10 minutes.
Nutrition Facts : Calories 243 kcal, Carbohydrate 32.3 g, Protein 14.3 g, Fat 6.1 g, SaturatedFat 2.9 g, Cholesterol 17.5 mg, Sodium 425.1 mg, Fiber 5.8 g, Sugar 2.3 g, UnsaturatedFat 2.5 g, ServingSize 1 serving
BLACK BEAN AND RICE ENCHILADAS
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Provided by Diane Manzella
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
- Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g
BLACK BEAN AND BROWN RICE CASSEROLE
I made this up with ingredients I had on hand one night, and it won an "Honorable Mention" in Good Housekeeping one month!
Provided by cmacooks
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook 1 cup rice according to package directions, about 50 minutes.
- In 2 TB olive oil, saute peppers, garlic and onion until onion is soft but not brown.
- Add tomatoes and mushrooms and seasonings, and steam, covered for about 5-10 minutes.
- Add rinsed beans to cooked rice, and line the casserole dish with the bean and rice mixture.
- Add the sauteed vegetables to the top of this, and top all with cheeses.
- Bake at 350 for 25 minutes, or until cheeses are melted.
RICE AND BEANS CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5h50m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Soak the beans 4 hours or overnight.
- Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
- Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
- Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
- Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.
- Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
- Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.
BLACK-BEAN AND BROWN-RICE CAKES
These flavorful vegetarian cakes are easy to prep. Serve with a green salad and chips and salsa for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)
- Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.
- Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.
Nutrition Facts : Calories 276 g, Cholesterol 1 g, Fat 6 g, Fiber 12 g, Protein 14 g
RICE 'N' BLACK BEAN BAKE
"When I come home from work, I start cooking rice for this meatless casserole right away," mentions Kathy Prado of Fort Worth, Texas. "The rest is a breeze, because it's just opening cans and mixing. That's my kind of cooking."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 main-dish or 8-10 side-dish servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips.
Nutrition Facts : Calories 362 calories, Fat 17g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 907mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
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MEXICAN BROWN RICE AND BLACK BEAN CASSEROLE
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- Place the rice and broth into a large saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Let simmer, covered, for 40-50 minutes until all liquids have been absorbed by the rice. Remember that brown rice takes longer to cook than white and you should check the packaging for estimated cooking times.
- Before the rice is done, heat olive oil in a large skillet over medium-high heat. Saute the onions, zucchini, and mushrooms for about 5-7 minutes until all are cooked through. Add in the cumin and minced garlic and cook for an additional 1 minute. Remove from heat and place in a large mixing bowl.
- In the large mixing bowl, combine the saute mixture, black beans, green chiles, carrots, cooked rice, and 1 cup of cheese. Stir with a spoon until everything is distributed fairly evenly. Transfer to a 9x13 baking dish that has been lightly sprayed with nonstick spray. Top with the remaining 1 cup of cheese.
- Cover with aluminum foil **(See cooking lesson)** and bake in a 350 degree oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese get slightly browned.
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