Spicy Black Rice Recipes

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SPICY BLACK BEANS



Spicy Black Beans image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 small yellow onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
One 4-ounce can diced green chiles
Two 15-ounce cans black beans, rinsed and drained
1 cup vegetable broth
2 tablespoons chopped fresh cilantro
1/4 cup Cotija cheese

Steps:

  • Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

SPICY BLACK BEANS AND YELLOW RICE



Spicy Black Beans and Yellow Rice image

Provided by Tyler Florence

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
Freshly ground black pepper
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Steps:

  • For the beans:
  • In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
  • In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
  • For the rice:
  • Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

SPICY BLACK BEANS AND RICE



Spicy Black Beans and Rice image

From Betty's Soul Food Collection... Rice and beans take a flavor leap forward with garlic and oregano for zip and-to dress things up-diced red bell pepper.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 12

Number Of Ingredients 8

2 cups uncooked regular long-grain white rice
4 cups water
2 tablespoons vegetable oil
1 tablespoon finely chopped garlic (3 to 4 medium cloves)
3 teaspoons dried oregano leaves
1 teaspoon crushed red pepper flakes
2 cans (15 oz each) Progresso™ black beans, undrained
1/4 cup diced red bell pepper

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
  • Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.

Nutrition Facts : Calories 230, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 6 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 0 g

SPICY BLACK RICE



Spicy Black Rice image

Here is a rice dish with such an intense flavor that it will satisfy your emotional hunger. It is exotic and hearty at the same time. From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook.

Provided by Sharon123

Categories     White Rice

Time 50m

Yield 7 serving(s)

Number Of Ingredients 20

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons vegetable oil
2 cups chopped onions
1/2 cup chopped celery
2 bay leaves
2 tablespoons chopped fresh ginger
1 large portabella mushroom, sliced 1 inch long and 1/2 inch wide
1/4 cup rice wine (or other, I use grape juice)
2 tablespoons tamari
1 cup raisins
2 cups converted white rice
4 cups chicken stock

Steps:

  • Combine the seasoning mix ingredients in a small bowl.
  • Heat the oil in a heavy 4-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
  • Stir in the onions, celery, bay leaves, ginger, mushroom, and 2 tbls.
  • of the seasoning mix.
  • Cook, stirring frequently, until the mixture is a dark metallic color and sticks to the bottom of the pot, about 6 to 8 minutes.
  • Add the rice wine and tamari and scrape the pot bottom to loosen the brown bits.
  • Add the raisins and rice and continue to cook, stirring occasionally, until all the liquid is absorbed and the rice begins to stick to the bottom of the pot, about 5 to 6 minutes.
  • Stir in the stock and scrape the pot bottom again.
  • Stir in the remaining seasoning mix.
  • Cover and bring to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.
  • Remove from the heat, fluff with a fork, cover, and let sit for 5 minutes before serving.

Nutrition Facts : Calories 299.3, Fat 6.2, SaturatedFat 1.1, Cholesterol 4.1, Sodium 1163.3, Carbohydrate 52.4, Fiber 2.7, Sugar 17.5, Protein 8.1

SPICY BLACK BEANS WITH YELLOW RICE



Spicy Black Beans With Yellow Rice image

Serve with a tossed green salad and you have yourself a complete and healthy meal. (Can also be served as side dishes). From 101 Meatless Family Recipes. Vegan, too!

Provided by COOKGIRl

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
4 garlic cloves, finely minced
1 white onion, chopped small
1 small jalapeno, seeded and minced finely
3 cups cooked black beans (freshly cooked or canned beans that have been rinsed and drained)
1 teaspoon chili powder
1/2 teaspoon cumin powder (I usually add 1 teaspoon)
2 1/2 cups fresh vegetable stock or 2 1/2 cups water
1/2 red bell pepper, seeded and diced
1 cup long grain rice
1/2 teaspoon ground turmeric (closer to 1 teaspoon for me)
1/2 teaspoon freshly grated ginger
1/4 teaspoon ground coriander
salt, to taste

Steps:

  • In a soup pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves and the jalapeño pepper for about 5 minutes on low heat.
  • Add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. Add the bell pepper last 5 minutes of cooking. Season to taste with salt.
  • In the meantime, heat the remaining tablespoon of olive oil in a sauté pan and sauté the 2 garlic cloves on low heat for about 2 minutes. Add the remaining 2 cups of stock, bring to a boil. Stir in the rice, reduce heat and cook 17 minutes.
  • Once rice is cooked, stir in the spices. Season to taste with salt.
  • Arrange the black beans on one side of a serving platter. Arrange the rice on the other half.

SPICY BLACK BEANS WITH BELL PEPPERS AND RICE



Spicy Black Beans with Bell Peppers and Rice image

Provided by Rosie Bialowas

Categories     Bean     Pepper     Rice     Tomato     Side     Vegetarian     Quick & Easy     Summer     Jalapeño     Bon Appétit     Florida

Yield Serves 8

Number Of Ingredients 13

1 tablespoon vegetable oil
1 large onion, diced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 large garlic cloves, chopped
1 tablespoon ground cumin
1 jalapeño chili, seeded, chopped
1 teaspoon dried oregano
2 15- to 16-ounce cans black beans, drained
2 cups canned crushed tomatoes with added puree
1/4 cup orange juice
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
1 1/3 cups rice, cooked

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeño and oregano; sauté until vegetables begin to soften, about 8 minutes. Mash 1/2 cup beans.
  • Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.
  • Mound rice in center of platter. Spoon black bean mixture over.

SPICY SPANISH-STYLE RICE



Spicy Spanish-Style Rice image

This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
2 cups uncooked long-grain white rice
⅓ cup diced jalapeno pepper
⅓ cup chopped green onion
1 clove garlic, crushed
1 teaspoon chili powder, or to taste
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon chipotle chile powder, or to taste
½ teaspoon cayenne pepper, or to taste
2 ¼ cups chicken stock
½ cup tomato sauce

Steps:

  • Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
  • Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g

SPICY BLACK BEANS AND RICE



Spicy Black Beans and Rice image

Yield Makes 6 to 8 servings

Number Of Ingredients 14

1 pound dried black beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
1 ham hock
2 large garlic cloves, minced
1 bay leaf
1 1/2 teaspoons dried orégano, crumbled
3 cups coarsely chopped onion
2 green bell peppers, chopped
1/2 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon chili powder
a 28-ounce can Italian tomatoes, drained and chopped
1/3 cup finely chopped fresh coriander, or to taste
red-wine vinegar to taste
cooked rice as an accompaniment
chopped radish or red onion as an accompaniment

Steps:

  • In a kettle combine the beans, the ham hock, the garlic, the bay leaf, the orégano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham hock from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion.
  • To quick-soak dried beans:
  • In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

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