Rice And Bean Bowl Dinner Recipes

BEANS AND RICE DINNER

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

RICE AND BEAN BOWL DINNER

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 BOWL

Steps:

• Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside.
• Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt.
• To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls.

RICE-AND-BEAN SALAD BOWL WITH TAHINI SAUCE

Steps:

• Tahini Sauce:Combine tahini, lemon juice, and 2 to 3 tablespoons water (enough to create consistency of honey) until smooth; season with salt. Finely grate garlic on a Microplane; stir into sauce. Adjust seasoning as desired. Sauce can be stored in an airtight container in refrigerator up to 3 days.
• Salad:In a large bowl, combine chickpeas, both beans, parsley, onion, celery, lemon juice, and oil. Season with salt and pepper. Bean salad can be made ahead and stored in an airtight container in refrigerator up to 3 days.
• For each serving, place 3/4 cup cooked rice and 3/4 cup bean salad in a bowl; add some cabbage, avocados, roasted pepper, cucumber, and cress. Season with salt and pepper, drizzle with more oil, and squeeze a lemon wedge over it. Drizzle with tahini sauce; serve.

RICE AND BEAN BOWL DINNER

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.