Southwest Rice And Beans From Roberto Martin Recipes

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SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN



Southwest Rice and Beans from Roberto Martin image

This is a wonderful dish that serves well as a main dish, or could easily be served as a side. Full of flavors of the southwest and deliciously eaten using flour or corn tortillas, if desired. I discovered this recipe in Vegan Cooking for Carnivores by Roberto Martin.

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons safflower oil (or other high heat oil such as grapeseed)
1 cup brown rice (or white basmati)
1 small onion, medium dice
2 cups vegetable broth
1 tablespoon safflower oil (or other high heat oil such as grapeseed)
1 large white onion, medium dice
2 garlic cloves, minced
1 tablespoon dried oregano
6 plum tomatoes, chopped
1 cup vegetable broth, plus more as needed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1/2 bunch cilantro, minced
kosher salt, as desired
fresh ground black pepper, as desired
1 bunch scallion, green parts only, cut on bias
1 firm avocado, pitted, removed from skin and sliced
corn or flour tortilla

Steps:

  • For the rice:.
  • Heat a large sautee pan with tight fitting lid, over high heat.
  • Add the oil and allow to come to a shimmer.
  • Add rice and stir for 3 minutes.
  • Add onion, cook and continue stirring for another 3 minutes.
  • Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
  • Remove pan from heat and keep rice covered until ready to use.
  • For the beans:.
  • Heat large soup pot over high heat.
  • Add oil and allow to come to a shimmer.
  • Add onions and cook, stirring, until onion begins to turn color.
  • Add garlic and oregano; cook for 1 minute.
  • Reduce heat to medium, add tomatoes, broth, beans and cilantro.
  • Allow to simmer until liquid is reduced by half (about 20 minutes).
  • Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
  • Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
  • Serve in shallow bowls and top each serving with sliced avocado.
  • Serve with warm tortillas, if desired.

Nutrition Facts : Calories 590.6, Carbohydrate 86.8, Fat 20.4, Fiber 21, Protein 19.5, SaturatedFat 2.4, Sodium 338.4, Sugar 8.6

SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN



Southwest Rice and Beans from Roberto Martin image

This is a wonderful dish that serves well as a main dish, or could easily be served as a side. Full of flavors of the southwest and deliciously eaten using flour or corn tortillas, if desired. I discovered this recipe in Vegan Cooking for Carnivores by Roberto Martin.

Provided by Bev I Am

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons safflower oil (or other high heat oil such as grapeseed)
1 cup brown rice (or white basmati)
1 small onion, medium dice
2 cups vegetable broth
1 tablespoon safflower oil (or other high heat oil such as grapeseed)
1 large white onion, medium dice
2 garlic cloves, minced
1 tablespoon dried oregano
6 plum tomatoes, chopped
1 cup vegetable broth, plus more as needed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1/2 bunch cilantro, minced
kosher salt, as desired
fresh ground black pepper, as desired
1 bunch scallion, green parts only, cut on bias
1 firm avocado, pitted, removed from skin and sliced
corn or flour tortilla

Steps:

  • For the rice:.
  • Heat a large sautee pan with tight fitting lid, over high heat.
  • Add the oil and allow to come to a shimmer.
  • Add rice and stir for 3 minutes.
  • Add onion, cook and continue stirring for another 3 minutes.
  • Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
  • Remove pan from heat and keep rice covered until ready to use.
  • For the beans:.
  • Heat large soup pot over high heat.
  • Add oil and allow to come to a shimmer.
  • Add onions and cook, stirring, until onion begins to turn color.
  • Add garlic and oregano; cook for 1 minute.
  • Reduce heat to medium, add tomatoes, broth, beans and cilantro.
  • Allow to simmer until liquid is reduced by half (about 20 minutes).
  • Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
  • Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
  • Serve in shallow bowls and top each serving with sliced avocado.
  • Serve with warm tortillas, if desired.

Nutrition Facts : Calories 590.6, Fat 20.4, SaturatedFat 2.4, Sodium 338.4, Carbohydrate 86.8, Fiber 21, Sugar 8.6, Protein 19.5

SOUTHWESTERN RICE



Southwestern Rice image

I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups frozen corn (about 10 ounces), thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.

SOUTHWEST RICE



Southwest Rice image

This easy side makes the perfect accompaniment to any Southwestern meal. The bright colors and refreshing flavors guarantee second helpings. -Willie DeWaard, Coralville, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 cup water
1/2 cup frozen corn, thawed
1/2 cup chopped sweet orange pepper
1/2 cup black beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 tablespoons butter
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 cup uncooked instant rice

Steps:

  • In a large saucepan, combine the first 10 ingredients; bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 196 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 364mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SOUTHWEST VEGGIE AND RICE CASSEROLE



Southwest Veggie and Rice Casserole image

Provided by Beth Moncel

Categories     Bean     Rice     Bake     Dinner     Casserole/Gratin

Yield Serves 8

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 medium jalapeño, seeded and diced
1 medium bell pepper, seeded and diced
1 medium zucchini, quartered lengthwise and sliced
1/2 tablespoon chili powder
3/4 teaspoon salt
1 cup frozen corn kernels
1 (15-ounce) can diced tomatoes with chiles (see Chef's Tip, below)
1 (15-ounce) can black beans, drained and rinsed
3 cups Taco Rice
2 cups shredded sharp cheddar
2 green onions, thinly sliced

Steps:

  • Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
  • In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
  • In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
  • Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
  • Sprinkle the green onions over the casserole and serve.

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