TEX MEX RICE AND BEANS WITH ZUCCHINI
This Tex Mex Rice and Beans with Zucchini is a delicious meat-free side that's packed with summer veggies, beans, and tons of flavor. Serve this zucchini black bean and rice skillet with the protein of your choice for a flavor-packed, nutrient-dense meal in under an hour!
Provided by Olena Osipov
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Cook brown rice as per package instructions. Personally, I like to cook it 1 cup rice : 1.5 cups water ratio, and for 30 minutes. This way rice comes out al dente and fluffy. The secret is not to peek inside, do not open the lid. While rice is cooking, prepare other ingredients and start cooking about half way rice is done.
- Preheat large Dutch oven or soup pot on medium heat and swirl oil to coat. Add onion and garlic, and cook for 5 minutes, stirring occasionally. Add taco seasoning, cumin, coriander, salt and pepper, and cook for 30 seconds, stirring frequently.
- Add zucchini and cook for 3-5 minutes for al dente version or longer if you like your vegetables very soft. Add corn, black beans, diced tomatoes and fluffed with a fork previously cooked rice. Stir gently, turn off the heat and adjust seasoning and toppings to taste. Serve hot.
Nutrition Facts : Calories 217 kcal, Sugar 5 g, Sodium 517 mg, Fat 3 g, SaturatedFat 2 g, Carbohydrate 35 g, Fiber 4 g, Protein 5 g, ServingSize 1 serving
TEX-MEX CHICKEN WITH BLACK BEANS & RICE
I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It's a delicious go-to recipe for busy days. -Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.
Nutrition Facts : Calories 590 calories, Fat 26g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 1461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.
TEX-MEX BLACK BEANS & SAFFRON RICE
After tasting this at a neighbor's Super Bowl party one year, I quickly scribbled down the recipe. This is a fairly simple dish to throw together and is a great accompaniment to Tex-Mex style dishes, although this isn't pretending to be any sort of authentic dish from any one particular region. I have made it many times over the years and this is a great dish for a potluck. Mahatma saffron rice comes in shiny yellow foil tubes in the rice section of your grocery store. I usually follow the microwave instructions for preparing the rice. I serve this as a side dish, but I think a Vegetarian who eats dairy would be able to enjoy this as a meal as well.
Provided by HeatherFeather
Categories Black Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil).
- While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan.
- Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine.
- Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done.
- When the rice is fully cooked, pour it into a deep, medium sized casserole dish.
- Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides.
- Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like).
- Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans.
- Sprinkle with cilantro leaves (optional) if you like and serve immediately.
- NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like.
- You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary.
TEX-MEX BEAN SOUP WITH RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
- Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
- Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.
TEX MEX RED BEANS AND RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring water to a boil in a small saucepan. Add rice, cover and simmer 20 minutes, stirring occasionally.
- When rice is done, remove it from the stove top. To a medium skillet over medium high heat add oil and bacon and cook 3 minutes to crisp edges of bacon. Add onions and cook 3 minutes to soften. Add beans to heat through, then stir in cooked rice. Season rice and beans with cayenne sauce, salt and pepper, to your taste. Serve rice and beans from the skillet.
MEXICAN BLACK BEANS AND RICE
This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.
Provided by DannyBoy
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
- Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
- Remove from the heat and stir in cooked rice until coated. Season with salt.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g
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