Tex Mex Red Beans And Rice Recipes

TEX-MEX BEAN SOUP WITH RICE

Tex-Mex Bean Soup with Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can diced tomatoes with green chiles
1 15-ounce can no-salt-added black beans, drained and rinsed
1 15-ounce can no-salt-added pinto beans (do not drain)
1 1/2 cups cooked brown rice, thawed if frozen
1/2 cup fresh cilantro, roughly chopped
8 corn tortillas
1/2 cup shredded low-fat cheddar cheese (about 2 ounces)

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 RECIPE - (4/5)

Tex-Mex Red Beans and Rice Recipe - (4/5) image

Provided by carvalhohm

Number Of Ingredients 8

Ingredients

1 can kidney beans, drained
1 tablespoon chili powder (more if you like it spicy)
1 teaspoon olive oil
1 large onion or 2 small onions, chopped
1 cup salsa - any kind
1/4 cup water
1 cup uncooked rice
sour cream

Steps:

Cook rice according to package directions. At the same time, heat the oil in a skillet. Add onions and sauté till tender and translucent. Then add the chili powder and cook 1 minute. Add beans, salsa and water. If the mixture is too thick, add an additional 1/4 cup water. Bring to a light boil, reduce heat and simmer about 5 minutes - longer if the mixture is too watery. Then serve over the rice with a small dollop of sour cream. Serves 3 to 4 people.

TEX MEX RICE AND BEANS

Tex Mex Rice and Beans image

Just a quick version of mexican rice I made tonight and it was pretty good. UPDATE: Sometimes instead of Chicken Stock I use tomato sauce to give it that "red mexican rice" look... it tastes pretty good that way too :)

Provided by deborah.junger

Categories Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1/2 yellow onion (chopped)
1/2 cup green bell pepper (chopped)
2 minced garlic cloves
1 (10 ounce) can rotel
1 (16 ounce) can pinto beans
1 cup white rice (not quick cooking)
3/4 cup chicken stock

Steps:

heat olive oil
add onion, peppers and garlic.
cook until transparent.
add rice and toast.
add chicken stock and rotel.
bring to a boil
reduce heat and simmer covered for 20 mins (DO NOT PEAK).
when 20 mins is up add beans.

Nutrition Facts : Calories 229.8, Fat 5.9, SaturatedFat 0.9, Cholesterol 0.7, Sodium 177.2, Carbohydrate 37, Fiber 6, Sugar 1.1, Protein 7.6

TEX-MEX RICE AND TWO-BEAN PILAF

Tex-Mex Rice and Two-Bean Pilaf image

From "The PDQ Vegetarian Cookbook" by Donna Klein. Kidney beans or black eyed peas can replace the pinto beans (I used kidney beans as that was what I had on hand). I used 19oz cans as that was also all I had on hand. This turned out better than I expected (it seemed a strange idea to me to put salsa into something I was cooking). I used fresh onion and garlic (the original recipe called for processed).

Provided by emcmonnies

Categories Long Grain Rice

Time 30m

Yield 4 main-dish servings, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons extra virgin olive oil
1/2 onions, chopped or 1/2 cup onion, frozen chopped
1 cup long grain white rice
1 garlic cloves, minced or 1 teaspoon garlic, refrigerated bottled minced
1 1/4 cups water
1/4 cup dried lentils
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
1 cup medium salsa (I used Simply Natural medium salsa)
1 teaspoon chili powder (to taste)
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
pepper

Steps:

In a medium deep-sided skillet with a lid, heat the oil over medium heat.
Add the onion and cook, stirring until softened, about 3 minutes.
Add the rice and garlic and cook, stirring, about 2 minutes.
Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally.
Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
Serve immediately.

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