The Best Rice And Beans Ever Recipes

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MY MOM'S FAVORITE RICE AND BEANS



My Mom's Favorite Rice and Beans image

This is a classic, nutritious dish that's full of flavor, which makes it the perfect comfort food. It's fantastic as a side, and even better as a main course.

Provided by Katherine D'Costa

Categories     Grains

Time 8h55m

Number Of Ingredients 14

16 ounces dried kidney beans (or 4 15-oz cans)
4 quarts warm water (128 fl oz)
1 small red onion, diced (about ½ cup)
1 medium green bell pepper, or your choice of color, diced (about 1 cup)
1 ripe Roma tomato, chopped (about ½ cup)
2 large cloves garlic, minced
2 tablespoons vegetable oil, divided
1 chicken bouillon cube (about 2 tbsp)
1 teaspoon ground smoked paprika
1 tablespoon ground cumin
1 tablespoon ground black pepper
2 cups long grain white rice
1 teaspoon Kosher salt
2 tablespoons chopped fresh cilantro

Steps:

  • Clean and rinse dried kidney beans, removing any debris.
  • Soak in 4 quarts warm water for at least 8 hours before cooking.
  • Reserve 11 cups of the water for cooking, and discard the rest. Rinse and drain beans, and set aside.
  • Add the onion, bell pepper, tomato, garlic, and 1 tablespoon vegetable oil to a medium-sized saute pan, and place over medium heat. Saute for 4 minutes, stirring constantly.
  • Add 1 cup reserved water, bouillon cube, smoked paprika, ground cumin, and black pepper.
  • Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes.
  • In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water.
  • Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes. Allow pressure to release naturally.
  • Meanwhile, coat a large, heavy pot with remaining vegetable oil and place over medium heat. Add rice and salt.
  • Saute rice for 2 minutes until slightly toasted, then add 4 cups water and mix well. When water starts to gently boil, cover and reduce heat to medium-low. Cook for 20 minutes.
  • Uncover rice and fluff thoroughly with a fork.
  • Fold rice and beans together in the pot or in a large bowl, using a rubber spatula.
  • Sprinkle cilantro on top and serve.

Nutrition Facts : ServingSize 1 dinner portion, Calories 409 calories, Sugar 2.6 g, Sodium 422.7 mg, Fat 4.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 75.4 g, Fiber 10.3 g, Protein 16.9 g, Cholesterol 0.1 mg

THE BEST BAKED RICE AND BEANS



The Best Baked Rice and Beans image

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

YELLOW RICE



Yellow Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield about 4 side dish servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 teaspoon ground annatto seed
1 1/2 cups long-grain rice, (preferably not converted)
2 1/2 cups water
2 teaspoons kosher salt
1 bay leaf
Serving suggestion: Black Beans recipe follows
1 1/4 cups black beans (about 1/2 pounds)
12 cups water
1 bay leaf
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
10 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 tablespoons red wine vinegar, plus more for the table
1 tablespoon kosher salt
Pinch of cayenne pepper
Freshly ground black pepper

Steps:

  • Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
  • Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
  • Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
  • Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
  • Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
  • If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
  • Yield: about 4 side dish servings

ONE-POT RICE AND BEANS



One-Pot Rice and Beans image

Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weekday, weeknight, beans, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 yellow onion, chopped (about 1 ¼ cups)
1 3/4 cups chicken or vegetable stock or water
1 teaspoon salt
1 cup long-grain rice
1 (15.5-ounce) can black or pinto beans
Lime wedges or cilantro leaves, for garnish (optional)

Steps:

  • In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
  • Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
  • Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
  • Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams

THE BEST RICE AND BEANS EVER



The Best Rice and Beans Ever image

Make and share this The Best Rice and Beans Ever recipe from Food.com.

Provided by Vito Fun

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

3 center-cut pork chops
1 1/3 cups basmati rice
6 cloves garlic, pressed
1 large yellow onion, chopped (8 oz.)
3 tablespoons sofrito sauce
1 (16 ounce) can black beans
4 ounces kalamata olives
1/2 ounce fresh cilantro
1 tablespoon salt
1 teaspoon red pepper
1 pinch basil
1 pinch oregano
4 tablespoons olive oil
3 cups water

Steps:

  • Heat up the olive oil in a large saucepan on medium-high heat.
  • When the Oil is hot pour in the rice, onions, Garlic, Sofrito and Cilantro.
  • Sautee for 10-15 minutes so the rice can absorb the flavors.
  • Then, place the porkchops, olives, beans, salt, pepper, basil and oregano on top of the rice.
  • Pour in 3 cups water.
  • Cover and let cook on medium-low heat for 35-45 minutes.

THE VERY BEST RED BEANS AND RICE



The Very Best Red Beans and Rice image

After trying many red beans and rice recipes, I've settled on this one. It's one of the best, in my humble opinion, although I am sure it's not super authentic since I use bacon instead of tasso or ham hocks. It's loosely adapted from Emeril's Red Beans and Rice (the non "New Orleans style" recipe) on foodnetwork.com. The original, more authentic recipe can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html

Provided by sbjanda

Categories     One Dish Meal

Time 3h

Yield 1 large pot, 8 serving(s)

Number Of Ingredients 17

1 lb dried red beans, rinsed and sorted over
5 pieces pepper bacon
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1/2 teaspoon fresh ground black pepper
1 pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley (optional)
2 teaspoons fresh thyme
1/2 lb smoked or fresh andouille sausage
3 tablespoons chopped garlic
10 cups chicken stock or 10 cups water
1 teaspoon apple cider vinegar or 1 teaspoon red wine vinegar
salt
4 cups cooked white rice
1/4 cup chopped green onion, garnish

Steps:

  • Cover the beans with ample water and soak overnight. Rinse beans and set aside.
  • In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step.
  • Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,.
  • Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7.
  • Add the garlic and cook for another minute.
  • Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
  • Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken.
  • Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste.
  • Remove from the heat and serve over rice with green onions as a garnish.

Nutrition Facts : Calories 388.8, Fat 14.2, SaturatedFat 4.6, Cholesterol 28.6, Sodium 826.9, Carbohydrate 45.9, Fiber 1.4, Sugar 6.9, Protein 19

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