Cumin Rice And Beans Recipe 455

CUMIN RICE AND BEANS

Steps:

• In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.

CUMIN RICE AND BEANS RECIPE - (4.5/5)

Steps:

• 1. Cook the rice. If you have instant rice, follow the instructions on the bag. If not, look here. 2. Peel and mince garlic into small pieces. 3.Chop the onion into ¼-inch pieces. 4. Chop the tomato into ½-inch pieces. 5. Slice sausages into ½-inch slices. 6. Sauté the olive oil, onion, tomatoes, garlic, sausage, beans and cumin in a large pan over medium heat until sausage is browned and beans begin to split. 7. Add the cooked rice to the pan and let it simmer. 8. Add the chopped parsley. 9. Add any salt, pepper and/or additional cumin to taste Serve and enjoy. If you want a sweet rice dish to balance out this one's spiciness, check out this coconut sticky rice with mango.

JEERA (CUMIN) RICE

Steps:

• Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
• Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

CHILI-CUMIN RICE AND BEAN SKILLET SUPPER

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the onion, garlic and half of the peppers.
• Stir occasionally for 5 minutes.
• Add the spices and stir constantly for about 1 minute.
• Add the rice, stirring until coated.
• Stir in the water and tomatoes, including the juice.
• Bring to a boil, stirring frequently.
• Reduce the heat to low, cover and barely simmer for 20 minutes.
• Add the drained beans, remaining peppers and corn.
• Cover and continue cooking until the rice is done as you like it, from 15 to 20 minutes.

ORANGE-CUMIN BLACK BEANS OVER RICE

Steps:

• In a large skillet, heat the oil over medium heat.
• Add in the shallot and celery; saute for 5-7 minutes until they are tender
• Meanwhile, start the rice; cook according to package directions.
• Add the beans and next 7 ingredients to the shallot celery mixture; bring to a boil.
• Simmer for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
• Serve the beans over the cooked rice; you can sprinkle the beans with hot pepper sauce, such as Tabasco sauce, if desired.
• Omit or reduce the brown sugar if you want the dish to be less sweet.

RICE AND CUMIN

Steps:

• Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
• Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
• Fluff the rice with a fork and serve it with the cusk.

CUMIN BLACK BEANS

Steps:

• In a small saucepan cook onion in oil over moderately high heat, stirring occasionally, until softened and browned lightly. Add cumin and cook, stirring, 1 minute. Stir in beans and orange juice and cook until beans are heated through and most liquid is evaporated. Stir in coriander.