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 RICE AND BEANS
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
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
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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