Quick Black Beans And Rice Recipes

BLACK BEANS AND RICE

Steps:

• 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.

BLACK BEANS AND RICE

Steps:

• Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
• Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

QUICK BLACK BEANS WITH RICE

Steps:

• In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer's instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed.
• Just before serving, fold the cilantro and lime juice into the cooked rice.
• Garnish beans with the Cotija and serve alongside the rice.

CLASSIC BLACK BEANS AND RICE

Steps:

• Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
• Sauté until tender@8-10 minutes.
• Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
• Serve over white rice.
• I like to mash a few of the beans with the back of a spoon to flavor the sauce.
• Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

EASY BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil.
• Add the onion,pepper 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.

MEXICAN BLACK BEANS AND RICE

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.

SUPER QUICK BLACK BEANS AND RICE

Steps:

• Sauté onion and garlic in oil.
• Add beans and salsa.
• Add seasonings to taste.
• Simmer until heated through.
• Serve over rice and garnish with cheese.

QUICK AND EASY BLACK BEANS AND RICE

Steps:

• To make the rice, bring water to a boil, add rice (1 cup) and kosher salt (1/2 teaspoon), stir, and simmer until cooked (about 15-20 minutes). When done, fluff with a fork, stir in the cilantro and lime juice, and adjust seasonings if necessary.
• While the rice is cooking, make the beans. Sauté the diced onion in the olive oil (1 tablespoon) over medium-high heat in a medium pot until softened and beginning to brown (about 2-3 minutes).
• Add drained and rinsed black beans, cumin (1 teaspoon), kosher salt (1/2 teaspoon), and water (1 cup). Stir, bring to a boil, and simmer uncovered for about 10 minutes.
• Turn off the heat. Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact. If you don't have a potato masher, you can use a fork on the side of the pot.
• Stir in the lime juice and fresh chopped cilantro (2 tablespoons) and season with more salt if necessary.
• Serve the beans on top of the rice as a side or meal.

QUICK BLACK BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

QUICK AND EASY BLACK BEANS AND RICE

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
• Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
• Gently stir Creole seasoning and cilantro into the beans and rice.

QUICK SKILLET BLACK BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium-high.
• Add onion and cook about 3 minutes until tender.
• Stir in remaining ingredients EXCEPT rice.
• Bring to a boil then stir in rice.
• Cover, reduce heat and simmer for 5 minutes.
• Remove from heat and let stand 5 minutes before serving.

QUICK BLACK BEANS AND RICE

Steps:

• Heat olive oil in sauce pot over medium to medium high heat.
• Add diced onion and green peppers.
• Season with a bit of salt and pepper to taste while sauteing just until veggies are tender.
• Add garlic and saute a minute more.
• Add in corn, tomatoes, beans, spices and chicken broth, stir well.
• Pour in your uncooked minute rice, give a quick stir and put the lid on it, turning stove down to the lowest possible setting.
• Let rice sit covered for 5-7 minutes or until tender all the way through.
• Serve along side tacos or fajitas and enjoy!

EASY BLACK BEANS AND RICE

Steps:

• Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
• Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.