Jamies Black Beans And Rice Recipes

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BEANS AND RICE



Beans and Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon chile powder
2 plum tomatoes, chopped
2 cups cooked or canned black beans, soaked and rinsed
1 cup water
3 tablespoons chopped parsley or cilantro
4 cups white rice
Salsa, grated cheddar cheese, sour cream, chopped red onions or scallions for garnish

Steps:

  • In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.

JAMIE'S BLACK BEANS AND RICE



Jamie's Black Beans and Rice image

This is a very quick and easy recipe that my family loves!

Provided by EGWENE78

Categories     Beans and Rice

Time 30m

Yield 4

Number Of Ingredients 5

1 cup uncooked white rice
2 tablespoons vegetable oil
1 (10 ounce) package frozen green bell peppers and onions
1 (15 ounce) can black beans, undrained
1 (10 ounce) can enchilada sauce

Steps:

  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 46.4 g, Cholesterol 25.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 13 mg, Sugar 1.8 g

JAMIE'S BLACK BEANS AND RICE



Jamie's Black Beans and Rice image

This is a very quick and easy recipe that my family loves!

Provided by EGWENE78

Categories     Beans and Rice

Time 30m

Yield 4

Number Of Ingredients 5

1 cup uncooked white rice
2 tablespoons vegetable oil
1 (10 ounce) package frozen green bell peppers and onions
1 (15 ounce) can black beans, undrained
1 (10 ounce) can enchilada sauce

Steps:

  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 46.4 g, Cholesterol 25.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 13 mg, Sugar 1.8 g

JAMIE'S BLACK BEANS AND RICE



Jamie's Black Beans and Rice image

This is a very quick and easy recipe that my family loves!

Provided by EGWENE78

Categories     Beans and Rice

Time 30m

Yield 4

Number Of Ingredients 5

1 cup uncooked white rice
2 tablespoons vegetable oil
1 (10 ounce) package frozen green bell peppers and onions
1 (15 ounce) can black beans, undrained
1 (10 ounce) can enchilada sauce

Steps:

  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 46.4 g, Cholesterol 25.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 13 mg, Sugar 1.8 g

JAMIE'S BLACK BEANS AND RICE



Jamie's Black Beans and Rice image

This is a very quick and easy recipe that my family loves!

Provided by EGWENE78

Categories     Beans and Rice

Time 30m

Yield 4

Number Of Ingredients 5

1 cup uncooked white rice
2 tablespoons vegetable oil
1 (10 ounce) package frozen green bell peppers and onions
1 (15 ounce) can black beans, undrained
1 (10 ounce) can enchilada sauce

Steps:

  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 46.4 g, Cholesterol 25.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 13 mg, Sugar 1.8 g

JAMIE'S BLACK BEANS AND RICE



Jamie's Black Beans and Rice image

This is a very quick and easy recipe that my family loves!

Provided by EGWENE78

Categories     Beans and Rice

Time 30m

Yield 4

Number Of Ingredients 5

1 cup uncooked white rice
2 tablespoons vegetable oil
1 (10 ounce) package frozen green bell peppers and onions
1 (15 ounce) can black beans, undrained
1 (10 ounce) can enchilada sauce

Steps:

  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 46.4 g, Cholesterol 25.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 13 mg, Sugar 1.8 g

JAMAICAN BEANS AND RICE



Jamaican Beans and Rice image

The idea for this recipe came from the book Nourishing Traditions by Sally Fallon and Mary Enig. The way I make it these days, however, is not much like the recipe in the book :) This is a really tasty, very filling, "meal in a bowl" type recipe. It has all the creamy, starchy goodness of macaroni and cheese but with no dairy! Coconut milk provides vital medium chain fatty acids and beneficial saturated fats to your diet, as well as tasting absolutely delicious. 3 cups of liquid to 1 1/2 cups of rice will make a risotto like consistency. If you want a bit more sauce increase the liquid to 3 1/2 cups total.

Provided by Alyss05

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -4 chicken thighs, skin on and bone in are OK
1 tablespoon coconut oil or 1 tablespoon other cooking oil
1 medium onion, diced
1/2 teaspoon curry powder
1 teaspoon dried thyme
1 1/2 cups long grain brown rice
1 cup coconut milk
2 cups chicken broth (or 2 cups chicken broth and water)
1 (15 ounce) can black beans or 1 (15 ounce) can dark red kidney beans, rinsed and drained
salt and black pepper
1/2 cup green beans (optional) or 1/2 cup frozen mixed vegetables (optional)

Steps:

  • Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
  • Salt and pepper the chicken thighs and place them in the pan, skin side down.
  • Brown both sides of the chicken thighs and then remove from the pan and keep warm.
  • Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
  • Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
  • Add rice and stir to coat the rice with the oil and seasonings.
  • Add the liquid to the pan and raise heat to high.
  • Scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
  • When the pot boils nestle the browned chicken into the rice and put the lid on the pan.
  • Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
  • Remove chicken from the rice and remove skin and bones.
  • Shred meat and return to the rice.
  • Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
  • Serve with pineapple or mango chutney and a big green salad!

Nutrition Facts : Calories 661.1, Fat 26.9, SaturatedFat 17.4, Cholesterol 39.5, Sodium 461.1, Carbohydrate 81.6, Fiber 11.3, Sugar 6.7, Protein 25.2

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Top Asked Questions

How to cook rice with black beans and spices?
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.
What are the ingredients in the rice and beans recipe?
Ingredients 1 1 teaspoon olive oil 2 1 onion, chopped 3 2 cloves garlic, minced 4 ¾ cup uncooked white rice 5 1 ½ cups low sodium, low fat vegetable broth 6 1 teaspoon ground cumin 7 ¼ teaspoon cayenne pepper 8 3 ½ cups canned black beans, drained More ...
What is the best way to cook beans and rice?
RICE & BEANS Put a large wide saucepan with a lid on a medium heat. Trim and finely slice the spring onions and put in the saucepan with the cinnamon stick, a good lug of olive oil and a big pinch of salt & pepper. Stir and let soften for a minute or so, then add the rice and chicken stock. Drain and rinse the beans, then add to the pan.
How long to cook rice and beans in crock pot?
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. 140 calories; protein 6.3g; carbohydrates 27.1g; fat 0.9g; sodium 354.4mg. Full Nutrition This recipe was excellent.

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