Dogs N Beans Rice Bowl Recipes

REFRIED BEANS AND RICE BOWL

Steps:

• Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside.
• Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt.
• To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls.

DOGS 'N' BEANS RICE BOWL

Steps:

• Heat a non-stick skillet over medium heat. Cook and stir hot dog pieces until lightly browned, about 4 minutes. Stir in baked beans and bring to a low simmer; cook about 10 minutes.
• Place peas in small saucepan over medium heat; cook until heated through.
• Cook rice according to package directions. Stir in peas and Cheddar cheese.
• Spoon rice mixture into four serving bowls. Spoon hot dogs and beans mixture over the rice. Top with additional shredded Cheddar cheese, if desired.

DOGS 'N' BEANS RICE BOWL

Steps:

• Heat a non-stick skillet over medium heat. Cook and stir hot dog pieces until lightly browned, about 4 minutes. Stir in baked beans and bring to a low simmer; cook about 10 minutes.
• Place peas in small saucepan over medium heat; cook until heated through.
• Cook rice according to package directions. Stir in peas and Cheddar cheese.
• Spoon rice mixture into four serving bowls. Spoon hot dogs and beans mixture over the rice. Top with additional shredded Cheddar cheese, if desired.

AFTER WORK FRANKS N BEANS OVER RICE

Steps:

• 1. In a Large Heavy Pot place the beans, tomatoes, brown sugar and cayenne pepper . Bring up to a simmer over medium heat, stirring often.
• 2. In a skillet, heat oilive oil.
• 3. Saute chopped onions over medium heat until soft and brown then put the onions into the pot.
• 4. Cut hot dogs in the 2 inch pieces. Saute hot dog pieces in hotpan until browned on all sides then put into pot.
• 5. Simmer mixture, stirring often, for approx 1 hour.
• 6. Serve over hot white rice.

DOGS 'N' BEANS RICE BOWL

Steps:

• Heat a non-stick skillet over medium heat. Cook and stir hot dog pieces until lightly browned, about 4 minutes. Stir in baked beans and bring to a low simmer; cook about 10 minutes.
• Place peas in small saucepan over medium heat; cook until heated through.
• Cook rice according to package directions. Stir in peas and Cheddar cheese.
• Spoon rice mixture into four serving bowls. Spoon hot dogs and beans mixture over the rice. Top with additional shredded Cheddar cheese, if desired.

HOT DOGS 'N' RICE

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Add rice; cook and stir for 2-3 minutes. Add 1-1/4 cups water and hot dogs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Add the tomatoes, ketchup and remaining water. Cover and cook until rice is tender.

MEXICAN RICE BOWL WITH BLACK BEANS & GREENS

Steps:

• Prepare black beans:.
• Place beans in a bowl, add water, and soak for at least 4 hours.
• Do not drain.
• Heat oil in a large, heavy soup pot over medium heat.
• Add onion and cook, stirring often until tender, about 5 minutes.
• Add half of garlic and cook, stirring until fragrant, about 1 minute.
• Add beans and soaking water.
• If beans are not covered by about 2 inches of water, add more.
• Bring to a gentle boil.
• Reduce heat to low, skim off any foam that rises.
• Cover and simmer for 30 minutes.
• Add salt to taste, the remaining garlic and cilantro.
• Continue to simmer for 1 1/2 hours, until beans are quite soft and broth is thick and fragrant.
• Stir in greens and simmer for 5-10 minutes until leaves are tender, and prepare steamed rice.
• ASSEMBLE THE BOWL:.
• Spoon rice into deep or wide bowls.
• Top with black beans and greens, making sure to ladle in plenty of broth.
• Garnish with avocados and chopped cilantro.
• Top with salsa and sprinkle with cheese and serve.