Tex Mex Red Beans And Rice Recipes
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 RECIPE - (4/5)
Provided by carvalhohm
Number Of Ingredients 8
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
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
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
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
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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