Refried Beans And Rice Bowl Recipes

RICE AND BEAN BOWL DINNER

Rice and Bean Bowl Dinner image

This dinner bowl recipe comes together in mere minutes and appeals to vegans and omnivores alike. To bring this meal together even faster, make the avocado-cilantro sauce earlier in the day. We like to keep the corn raw for extra crunch and a fresh flavor, but feel free to use cooked, frozen and thawed, or canned corn kernels, if that's what you prefer.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice
1 (15 ounce) can no-salt-added black beans, drained and rinsed
1 ½ medium avocados, divided
4 tablespoons cilantro, divided
3 tablespoons fresh lime juice
1 pint cherry tomatoes, halved
1 cup fresh corn kernels
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup tortilla chips

Steps:

Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.

REFRIED BEANS AND RICE

Refried Beans and Rice image

My children and grandchildren ask for this casserole all the time. I invented the recipe out of necessity one day using just what I had on hand.-Wanda Jacobs, Willard, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 small onion, chopped
1/2 cup chopped green pepper
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 cup uncooked instant rice
1 can (16 ounces) refried beans
Shredded cheddar cheese and chopped green onions, optional

Steps:

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce., Bring to a boil. Reduce heat; add rice. Cover and let stand for 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Sprinkle with cheese and onions if desired.

Nutrition Facts : Calories 278 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 923mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 7g fiber), Protein 19g protein.

BEANS AND RICE

Beans and Rice image

A mixture of refried bean, ground beef, and seasonings over white rice.

Provided by MICHAELLEMILHONE

Categories Everyday Cooking

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups uncooked long grain white rice
3 cups water
1 pound ground beef
1 medium onion, chopped
1 (14 ounce) can refried beans
1 (4.5 ounce) can chopped green chiles, drained
½ cup water
1 tablespoon prepared yellow mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 ½ tablespoons ground cumin
1 tablespoon seasoned salt
¼ teaspoon salt

Steps:

Bring the rice and 3 cups water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Place the ground beef in a large skillet over medium heat, and cook until evenly brown. Drain grease. Mix in onion, refried beans, and green chiles. Stir in water, mustard, soy sauce, Worcestershire sauce, and hot sauce. Season with cumin, seasoned salt, and salt. Reduce heat to low, and cook 25 minutes, stirring often. Serve over rice.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 53.6 g, Cholesterol 51.2 mg, Fat 10.6 g, Fiber 4.9 g, Protein 20.9 g, SaturatedFat 3.9 g, Sodium 1158.3 mg, Sugar 1.8 g

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