Mexican Kidney Bean Fried Rice Recipes

MEXICAN KIDNEY BEAN FRIED RICE

Mexican Kidney Bean Fried Rice image

Asian-Mexican fusion food at it's best! This Mexican kidney bean fried rice from The Easy Vegan Cookbook is easy, delicious and packed with veggie goodness.

Provided by Kathy Hester

Categories Entree

Time 45m

Number Of Ingredients 16

Ingredients

2 tablespoons 30 ml olive oil (***sauté in water instead)
1/4 cup 40 g minced onion (or 1 cup [151 g] julienned, if you love onions)
2 cups 184 g julienned bell peppers
1/2 cup 35 g shredded purple cabbage
1 1/2 cups 367.5 g mixed veggies or shredded meatless vegan chicken (gluten free and/or *soy free)
1 14.5 ounces [411 g] can or 1 1/2 cups (241 g) diced tomatoes
1 cup 240 g crushed tomatoes (or 2 tablespoons [42 g] tomato paste plus 3/4 cup [177 ml] water)
1 15.5 ounce [440 g] can kidney beans
1 cup 164 g corn kernels
2 tablespoons 17 g green chilies
1 tablespoon 1.6 g oregano
1 1/2 teaspoons 7 g cumin
1 to 2 teaspoons chili powder (to taste)
1/4 to 1/2 teaspoon liquid smoke (to taste)
3 cups 570 g cooked brown rice
Salt (to taste)

Steps:

Heat the oil over medium-high heat. Once it's hot, add the onions and sauté until translucent, about 5 minutes.
Add the bell peppers and cabbage and sauté 3 more minutes. Turn down the heat to medium.
Add the mixed veggies or meatless chicken, tomatoes (diced and crushed), kidney beans, corn, green chilies, oregano, cumin, chili powder and liquid smoke. Cook until the veggies are tender and the flavors have melded, about 10 to 15 minutes, stirring every 5 minutes or so.
Turn the heat back up to medium-high and break up the cold cooked rice into the mixture. Keep stirring and cook until the rice is thoroughly heated, about 10 minutes.
Before serving, add salt to taste.

Nutrition Facts : Calories 534 kcal, Carbohydrate 102.3 g, Protein 15 g, Fat 8.5 g, SaturatedFat 1.4 g, Sodium 495 mg, Fiber 12.5 g, Sugar 9.8 g, ServingSize 1 serving

MEXICAN RICE AND BEANS

Mexican Rice and Beans image

Spicy, delicious Mexican rice and beans.

Provided by Afzal Najam

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

Steps:

Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g

MEXICAN BEAN AND RICE SALAD

Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories Salad Grains Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

Ingredients

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Steps:

In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
Refrigerate salad for 1 hour, toss again, and serve.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g

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