Tex Mex Black Beans Saffron Rice Recipes

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SHERRIED BLACK BEANS WITH SAFFRON RICE



Sherried Black Beans with Saffron Rice image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound dried black beans
1/2 cup finely diced salt pork
1 cup chopped onions
1 cup chopped poblano chiles
2 cloves garlic, minced
1 to 2 teaspoons sea salt
3 to 4 tablespoons dry fino sherry
Freshly ground black pepper, to taste
2 tablespoons olive oil
2 cups long grain rice, rinsed
1/2 small onion, finely chopped
1 teaspoon sea salt
1/4 teaspoon powdered saffron
4 2/3 cups boiling water

Steps:

  • Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight.
  • In a medium size saucepan, over medium heat, saute the salt pork just until it begins to brown. Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes. Add the garlic and continue to cook, about 1 to 2 minutes.
  • Drain the beans and add fresh water to cover them. Add the contents of the saucepan to the pot of beans. Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hours. Add the salt and simmer, uncovered, for about 30 minutes, or until tender. Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan.
  • Remove 1 cup of the beans, place them in a blender, and blend until smooth. Stir them back into the pot along with the sherry. Add freshly ground black pepper, and serve with Saffron Rice.
  • Heat the oil in a medium size saucepan, over a medium heat. Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent. Do not allow the rice to brown. Stir in the salt and saffron, and slowly pour in the water. Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes.
  • Set aside, covered, for 5 minutes. Before serving, stir well to make sure the saffron is well mixed throughout the rice.

TEX MEX RED BEANS AND RICE



Tex Mex Red Beans and Rice image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 3/4 cups water
1 cup enriched white rice
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan
2 slices bacon, chopped
1 medium onion, chopped
1 can red beans, drained
1 tablespoon cayenne sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper

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.

TEX-MEX BLACK BEANS & SAFFRON RICE



Tex-Mex Black Beans & Saffron Rice image

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

2 (5 ounce) packages saffron rice mix, plus ingredients to prepare rice according to package directions (such as Mahatma brand)
1 (10 1/2 ounce) can diced tomatoes with mild green chilies (such as Ro-tel mild or spicy)
1 (15 ounce) can black beans, drained and rinsed well
1/4 cup sour cream, to taste
1/4 cup shredded cheddar cheese, to taste
2 tablespoons fresh cilantro leaves, chopped (optional)

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.

MEXICAN BLACK BEANS AND RICE



Mexican Black Beans and Rice image

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

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery, chopped
1 tomato, chopped
½ cup frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
¼ cup water, or as needed
2 cups cooked white rice
salt to taste

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

TEX-MEX CHICKEN WITH BLACK BEANS & RICE



Tex-Mex Chicken with Black Beans & Rice image

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

6 chicken leg quarters, skin removed
1 envelope taco seasoning, divided
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 can (4 ounces) chopped green chiles
1 cup uncooked instant rice
1 cup canned black beans, rinsed and drained
1 cup sour cream
1 cup shredded cheddar cheese
1-1/2 cups crushed tortilla chips
Minced fresh cilantro

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.

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