ROMAN RICE AND BEANS
Make and share this Roman Rice and Beans recipe from Food.com.
Provided by Tech7945
Categories Low Cholesterol
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil and saute garlic, onion, carrots, celery, green pepper, parsley, and dried herbs until onion is translucent.
- Add tomatoes, salt, and pepper, and beans.
- Combine rice and parmesan cheese.
- Add bean mixture to rice mixture.
- Garnish with more fresh parsley and grated cheese.
Nutrition Facts : Calories 255.9, Fat 4.9, SaturatedFat 1.6, Cholesterol 5.5, Sodium 568.1, Carbohydrate 44.1, Fiber 7.2, Sugar 3.9, Protein 9.6
ROMANO RICE AND BEANS
This is a quick and easy dish for a busy weeknight meal. Serve with a crisp side salad, corn bread, green onion and jalapeno peppers for a complete vegetarian meal. I usually cook brown rice and freeze in 2 to 2 1/2 cup bags for later use. If your rice is frozen just pop it into the microwave for a minute or 2 and then add to the bean mixture.
Provided by PaulaG
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sauté the garlic, onion, carrot, bell pepper and celery in oil until tender.
- Add the chopped cilantro, basil and oregano.
- Stir in tomatoes and drained beans; add cooked rice and Parmesan cheese tossing all together.
- Heat through, adjust salt and pepper to taste.
- Garnish with additional cilantro if desired.
Nutrition Facts : Calories 352.3, Fat 8.5, SaturatedFat 3, Cholesterol 11, Sodium 361, Carbohydrate 55.1, Fiber 11.8, Sugar 6.8, Protein 15.9
CARIBBEAN RICE AND BEANS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.
RICE AND BEANS CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5h50m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Soak the beans 4 hours or overnight.
- Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
- Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
- Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
- Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.
- Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
- Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.
RICE WITH ROASTED PEPPERS AND BEANS
Provided by Molly O'Neill
Categories project, side dish
Time 3h15m
Yield Eight servings
Number Of Ingredients 9
Steps:
- Place beans in a large pot. Cover with water. Simmer until beans are tender, about 1 1/2 to 2 hours, adding water as needed to keep beans covered. Drain.
- Follow the directions for Mexican rice, adding the roasted peppers with the chicken broth and salt in Step 3. When rice is cooked, stir in beans. Serve hot.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 7 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams
PUERTO RICAN RICE AND BEANS
Very tasty Puerto Rican rice and beans recipe. Thanks Anita for the recipe! My kids LOVE the crust and fight over it. Great with hot sauce. You can also add leftover chicken. It's a very forgiving recipe.
Provided by CrazyCat
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.
- Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 50.6 g, Cholesterol 18 mg, Fat 5.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 1.6 g, Sodium 1237.9 mg, Sugar 0.1 g
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