BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
MEXICAN BLACK BEANS AND RICE
This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.
Provided by DannyBoy
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
- Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
- Remove from the heat and stir in cooked rice until coated. Season with salt.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g
QUICK AND EASY BLACK BEANS AND RICE
This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!
Provided by Paula
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
- Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
- Gently stir Creole seasoning and cilantro into the beans and rice.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 39.9 g, Fat 5 g, Fiber 5.8 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 468.7 mg, Sugar 0.8 g
TOMATO AND EGG WITH RICE
Tomato and egg with rice is a classic Chinese comfort food. Its simplicity makes this dish a common yet satisfying weeknight meal. With the exception of fresh tomatoes, all the ingredients are staples in a Chinese household. I prefer to make the recipe with plum tomatoes, which I find to be the variety most consistent in flavor and texture. Some recipes don't use a cornstarch slurry, but I like to simmer it with the tomatoes to ensure a long-stewed consistency (instead of one that's watered down) in a matter of minutes. Another key to success is to avoid overcooking the eggs. A soft scramble with big curds is just the right texture.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the neutral oil in a large nonstick skillet over medium-high heat until starting to shimmer. Add the ginger and scallion whites and cook, stirring, until the scallion is slightly golden brown, about 30 seconds. Add the tomatoes and cook in an even layer for 1 minute. Lower the heat to medium. Add the Shaoxing wine, sugar, white pepper and 1/2 teaspoon salt. Stir to combine and simmer for 5 minutes. Using the back of a wooden spoon or rubber spatula, mash the big pieces of tomatoes until broken down. Continue to simmer until the mixture resembles a chunky tomato sauce, 5 to 10 minutes.
- Mix the cornstarch with 2 teaspoons cold water in a small bowl until well combined. Drizzle into the tomato mixture and stir to fully incorporate. Simmer until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside.
- Wipe the skillet clean and add the remaining 1 teaspoon oil over medium-low heat. Add the eggs and sprinkle in 1/2 teaspoon salt. When the eggs are just starting to set to set, continue to cook, stirring with a rubber spatula to make big curds and folds, until the eggs are almost soft scrambled, 1 to 2 minutes. Gently pour the tomato mixture back into the skillet. Carefully fold into the eggs to combine. Remove from the heat and drizzle with the sesame oil. Divide among 4 shallow bowls along with the rice. Garnish with the scallion greens. Enjoy while warm.
BLACK RICE
Black rice is an ancient grain known for its nutty, earthy taste, distinctive color and high levels of antioxidants. There are many different varietals from places such as China, the Philippines, Indonesia, India, Thailand and the United States. Some cultures prepare black rice as congee (rice pudding) or as a side dish topped with cooked chicken, eggs or pickled vegetables. Steamed black rice is also delicious served plain or used as a base for rice salads topped with nuts, herbs and roasted vegetables. It is perfect as a substitute for sushi rice too because of its slightly chewy, sticky and tender texture.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Stir together the rice, 1 3/4 cups of water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat and simmer until all the water is absorbed and the rice is tender, about 30 minutes. Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and serve.
STEAMED BLACK BEAN SPARERIBS
Steamed black bean spareribs (si zap zing pai gwat in Cantonese) are popular at dim sum restaurants but they are a dinnertime go-to in my family. With just a little marinating and simple steaming you have a tasty dish that is easy to round out with rice or noodles and blanched or stir-fried vegetables. (You can prepare them while the ribs cook.) Fermented black beans are the primary flavoring agent here, providing a unique savory saltiness. Pork sparerib tips come from the ends of spareribs that are butchered to yield St. Louis ribs. The ones sold in Asian markets tend to be about 1 inch thick, while the ones at many grocery stores are about 2 inches thick. If you use thinner rib tips, reduce the steaming to 15 minutes. If you can only find whole spareribs, ask the butcher to cut them crosswise into 2-inch-thick pieces.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If the sparerib tips come in a slab, cut them into individual ribs.
- Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
- When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
- Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
- Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.
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