Ludicrous Speed Rice Bean Bowl Recipes

RICE AND BEAN BOWL DINNER

Rice and Bean Bowl Dinner image

This dinner bowl recipe comes together in mere minutes and appeals to vegans and omnivores alike. To bring this meal together even faster, make the avocado-cilantro sauce earlier in the day. We like to keep the corn raw for extra crunch and a fresh flavor, but feel free to use cooked, frozen and thawed, or canned corn kernels, if that's what you prefer.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice
1 (15 ounce) can no-salt-added black beans, drained and rinsed
1 ½ medium avocados, divided
4 tablespoons cilantro, divided
3 tablespoons fresh lime juice
1 pint cherry tomatoes, halved
1 cup fresh corn kernels
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup tortilla chips

Steps:

Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.

REFRIED BEANS AND RICE BOWL

Refried Beans and Rice Bowl image

Provided by Molly Yeh

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

6 ounces sliced bacon, diced
1 medium yellow onion, diced
1 teaspoon chili powder
4 ounces canned diced green chiles
Two 14-ounce cans pinto beans, drained
2 limes
Kosher salt
3 cups cooked white rice
1 cup (4 ounces) grated white Cheddar or Cotija
1/2 bunch scallions, trimmed and sliced
1 jalapeno, sliced
Fresh cilantro, for garnish

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.

LUDICROUS-SPEED RICE & BEAN BOWL

Ludicrous-Speed Rice & Bean Bowl image

You will be eating this tasty bowl of Tex-Mex deliciousness before you even realize you've begun cooking it! OK, maybe it's not THAT fast, but it's pretty fast. And more importantly, it's yummy (and vegan). I usually add a squirt of lime juice at the end to make it extra nice.

Provided by chiclet

Categories One Dish Meal

Time 15m

Yield 1 serving(s)

Number Of Ingredients 13

Ingredients

1/2 tablespoon vegetable oil
1/3 cup chopped onion
1/3 cup chopped bell pepper
1/4 cup frozen corn kernels
1/2 small chile, minced (optional)
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 cup cooked brown rice
1/2 cup black beans, drained
1/2 cup salsa
chili powder
salt and pepper
cilantro (to garnish, optional) (optional) or scallion (to garnish) (optional)

Steps:

Heat oil in a nonstick skillet over medium-high heat. Add onions and sautee until translucent, about 4 minutes.
Add bell peppers, corn, chile, cumin and coriander and cook another 2-3 minutes, stirring to keep from sticking (you can add a little water if you need to).
Stir in rice, beans, salsa, and salt and pepper to taste; cook till heated through.
Put it in a bowl, top it with your preferred garnishes, and dig in!
For Vegan omit the Cheese and the Sour Cream.

Nutrition Facts : Calories 446.6, Fat 9.3, SaturatedFat 1.4, Sodium 785.1, Carbohydrate 80.2, Fiber 14.9, Sugar 7.5, Protein 15.3

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