Old Mexico Black Beans And Rice Recipes
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
OLD MEXICO BLACK BEANS AND RICE
This is great for a late night supper or lunch leftovers the next day.
Provided by Lisa James @justapinchcommeLisa2
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- In a large skillet heat oil over medium heat.
- Add rice, green pepper, onion, and garlic; saute, stirring frequently, until rice is golden brown.
- Stir in 2 cups water, tomatoes, hot pepper sauce and seasonings; bring to a boil over high heat.
- Cover, reduce heat heat. Simmer 15 minutes. Stir in black and pinto beans. Cover; continue to simmer 5 minutes, or until liquid is absorbed and rice is tender,
- Served topped with cheese; sprinkle with parssley if desired. Yield: 4 servings
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- Add the beans and cook for about 2 more minutes, allowing them to absorb some of the flavors of the onion.
- Stir in the cooked rice and pour the bean broth in the skillet. Keep cooking for about 5 minutes, until everything is hot. Season with salt and add oregano and cumin (if using)
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