Spanish Rice And Beans Recipes

EASY SPANISH RICE WITH BEANS RECIPE

Steps:

• Heat the oil in a large sauce pan over medium heat.
• Add in the onion and saute until soft (about 1-2 min).
• Add in the rice, mix with the onion and cook for about 5 minutes or until the rice gets a golden color.
• Add in the garlic and saute for one more minute.
• Pour in the broth and salsa on the rice (try to not add it directly onto the hot pan), add the beans, salt and pepper and stir it up. Bring to a boil.
• Turn the heat to low and cover, rice should simmer for about 25 minutes.
• Mix well, add fresh cilantro and serve.

SPANISH RICE AND BEANS

Steps:

• Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
• Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
• Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.

FLAVORFUL SPANISH RICE AND BEANS

Steps:

• Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, sazon seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes. Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.

RICE AND BEANS, SPANISH STYLE

Steps:

• Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
• Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
• Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
• Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
• Serve the rice in shallow bowls and top with the sausage and beans.

SPANISH RICE AND BEANS

Steps:

• In a skillet, cook onion, green pepper and celery in butter until onion is tender.
• Blend in rice, tomatoes, beans, seasonings and Worcestershire sauce.
• Cook slowly, stirring occasionally, for 5 minutes.
• Turn mixture into a greased casserole.
• Bake at 350°F for 15 minutes.
• **Sometimes I like to melt a little Monterey Jack or cheddar cheese on top during the last 5 minutes of cooking.
• Also, if my daughter isn't eating with us, I'll use Rotel instead of the tomatoes. I've even been known to add a dash or two of hot sauce!
• If you don't like black beans, use pinto beans or chili beans. The choice is yours.
• Of course meat eaters can add browned ground beef or chicken.
• Also, to make this a really easy meal I sometimes cook it on the stove in my large cast iron skillet and just pop it in the oven in that! Now that truly is a one-pot meal!

SPANISH RICE WITH BLACK BEANS

Steps:

• Heat oil over medium heat in large pot. Saute onion, garlic and bell pepper until softened. Add rice, chili powder, cumin and Chipotle Chile powder and stir for about 1 minute until rice looks opaque. Add tomatoes, chicken broth, green chiles and salt. Bring to a boil, lower heat to low simmer and cover. Cook for about 20 minutes stirring occasionally until rice is tender. Add green onions and black beans stirring to warm through. Serve with cheese sprinkled on top and a dollop of sour cream.

THE BEST BAKED RICE AND BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.