Tropical Black Beans And Rice Recipes

TROPICAL BLACK BEANS AND RICE

Steps:

• Coat a large nonstick skillet with cooking spray. Add oil and heat over medium heat until sizzling.
• Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
• Stir in beans. Cook until heated through, about 5 minutes. Serve over rice. Yields about 3/4 cup rice and 1 cup bean mixture per serving.

TROPICAL BLACK BEANS AND RICE

Steps:

• Add a generous drizzle of oil to a dutch oven over medium-high heat. Add the onion and garlic.
• Saute until soft and translucent.
• Add the cumin and chipotle powder. Saute an additional minute.
• Add the broth or stock, orange and lime juices, agave syrup, meat (if using), beans, and roasted pepper. Stir to combine. Bring to a simmer, and cover. Simmer 10 to 15 minutes
• While the beans simmer and your rice is cooking, Prep the garnishes.
• In shallow bowls, place a scoop of rice, a generous portion of black beans, and top with the fresh garnishes.
• Enjoy!

BLACK BEANS AND RICE

Steps:

• Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
• Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Place the turkey in a skillet over medium heat, and cook until evenly brown.
• Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

CARIBBEAN BLACK BEANS WITH RICE

Steps:

• In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender; drain.
• In 10-inch skillet, heat oil over medium heat. Cook remaining ingredients except rice in oil about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.

CLASSIC BLACK BEANS AND RICE

Steps:

• Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
• Sauté until tender@8-10 minutes.
• Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
• Serve over white rice.
• I like to mash a few of the beans with the back of a spoon to flavor the sauce.
• Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

TROPICAL BLACK BEANS AND RICE

Steps:

• Coat a large nonstick skillet with cooking spray. Add oil and heat over medium heat until sizzling.
• Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
• Stir in beans. Cook until heated through, about 5 minutes. Serve over rice. Yields about 3/4 cup rice and 1 cup bean mixture per serving.

TROPICAL BLACK BEANS AND RICE

Steps:

• Coat a large nonstick skillet with cooking spray.
• Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
• Stir in beans. Cook until heated through, about 5 minutes. Serve over rice.