Tex Mex Rice And Beans Dipping Plate Recipes

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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.

MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Spicy, delicious Mexican rice and beans.

Provided by Afzal Najam

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

Steps:

  • Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
  • Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g

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

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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