MEXICAN RICE AND BEANS
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
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 JICAMA SNACK
I found this recipe while on a trip to Mexico. It is a great snack that is crunchy, has a great flavor, and is very healthy. My kids love this and they can help make it. Happy crunching!
Provided by caztoindy
Categories Appetizers and Snacks Snacks Kids Healthy
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 19.6 g, Fat 0.4 g, Fiber 10.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 4 g
JICAMA CHIPS
Provided by Food Network
Time 10m
Number Of Ingredients 4
Steps:
- Fan the jicama chips in a pinwheel on a serving dish and garnish with the lime wedges. Mix the salt and chili powder together in small bowl. Serve the chips and the chili-salt mixture with drinks like tequila and sangria.;
MEXICAN MEV WITH BEANS, PEPPERS AND JICAMA
Steps:
- Heat the oil in a pressure cooker and fry the onion, garlic, savory, and 1/4 teaspoon of the chipotle sauce over high heat, stirring often so as not to scorch them, for 2 minutes. Stir in the soaked beans and pour the boiling water over all. Attach the lid and bring to full pressure. When the pressure is up, reduce the heat to low and cook for 9 minutes. Remove from the heat and release the steam immediately under cold running water.
- Preheat the oven to 350 degrees.
- Pour the beans through a strainer, reserving the liquid in a large bowl. Put 2 cups of cooked beans into a bowl and mash roughly with a fork. Stir in 1 teaspoon of the chipotle sauce, the sliced cilantro leaves, 1/8 teaspoon salt. Add the diced jicama and 2 cups of whole beans to the seasoned mashed beans in the bowl and mix well.
- Spray 4 MEV molds or other 1 cup molds with vegetable oil spray. Lay 1 large cilantro leaf in the bottom of each mold and arrange the roasted red bell pepper strips over the bottom and up the sides. Fill each mold with the beans and jicama mixture and press down. Bake for 20 minutes or until heated through.
- For the sauce: Whiz the tomatoes, reserved roasted peppers, remaining beans, 1/2 cup of the bean juice, whole cilantro leaves, remaining 1/4 teaspoon chipotle sauce, and remaining salt in a blender for a minute or two until very smooth. Press the sauce through a sieve into a bowl before serving.
- To serve: Unmold each Mexican MEV onto a hot plate and spoon sauce around.
JICAMA AND BLACK BEAN SALAD
There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. -Jeanette Marks, Ashland, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
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- Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes. Add beans, chipotle sauce, savory, and garlic; sauté 5 minutes. Remove from heat. Place 2 cups bean mixture in a large bowl; mash with a potato masher. Add remaining bean mixture, 1/4 cup reserved bean liquid, jicama, and minced cilantro; stir well.
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