Quick Skillet Black Beans And Rice Recipes

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.

ONE-PAN BLACK BEANS, CHICKEN AND RICE

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
• Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
• Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

BLACK BEANS AND RICE

Steps:

• In a nonstick skillet that has been coated with cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add the beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.

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:

• 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.

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES

Steps:

• Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
• In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
• Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

SKILLET CHICKEN WITH BLACK BEANS AND RICE

Steps:

• Slice the chicken breasts at an angle to make 1/2-3/4 inch thick slices.
• Preaheat olive oil on skillet to medium high.
• Just as the olive oil starts to 'smoke' reduce heat to medium and add the garlic.
• Quickly stir until the garlic is just aromatic (15-20 seconds) and add chicken.
• Continue to cook on medium heat until the chicken is cooked through and slightly browned.
• Remove the chicken from skillet and set aside.
• Add 1 tbsp water to the skillet and scrap until the drippings are glazed.
• In the same skillet combine the black beans, corn, and salsa and heat on low/medium-low until warm.
• Serve the chicken on a bed of rice with the black beans & salsa mix on the side.