Ww Spanish Rice And Beans Recipes

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SPANISH RICE AND BEANS



Spanish Rice and Beans image

Spanish Rice and Beans uses pantry staples to create a nutritious and flavorful one pot meal. Vegetarian, gluten free, and a complete source of plant protein, this easy dinner will become a family favorite.

Provided by Jamie Vespa MS, RD

Categories     Main Course

Time 50m

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 yellow onion, finely chopped
3 garlic cloves, minced
1 1/2 tsp. paprika
1 1/4 tsp. kosher salt
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (optional for added heat)
2 cups long-grain white rice ((such as jasmine or basmati))
1 (14.5-oz.) can fire-roasted diced tomatoes ((sub 1 cup jarred salsa))
2 (15.5-oz.) cans kidney beans, drained and rinsed
3 cups vegetable or chicken broth ((sub water))
1/3 cup sliced green olives
3 Tbsp. finely chopped fresh parsley leaves
1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil

Steps:

  • Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
  • Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
  • Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.

Nutrition Facts : Calories 350 kcal, Protein 12 g, Carbohydrate 69 g, Fat 4 g, SaturatedFat 1 g, Fiber 8 g, Sodium 690 mg, Sugar 6 g, ServingSize 1 serving

FLAVORFUL SPANISH RICE AND BEANS



Flavorful Spanish Rice and Beans image

Very flavorful, quick, and simple rice and beans with a Mexican twist.

Provided by Alicia

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 ¼ cups water
1 cup uncooked white rice
1 tablespoon olive oil
1 sweet onion, chopped
1 (1.41 ounce) package sazon seasoning
1 ½ teaspoons adobo seasoning
½ teaspoon minced garlic
½ teaspoon ground black pepper
1 (15 ounce) can red beans, drained
1 (2.25 ounce) can pitted green olives

Steps:

  • Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, sazon seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes. Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 57.1 g, Fat 6.2 g, Fiber 6.7 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 2175.8 mg, Sugar 3.4 g

WW SPANISH RICE AND BEANS



Ww Spanish Rice and Beans image

This is a quick and easy reicpe to prepare. I serve it along side of recipe #225206. Hope you enjoy. This has 2 WW points for 3/4 cups of rice mixture.

Provided by teresas

Categories     Rice

Time 28m

Yield 4 serving(s)

Number Of Ingredients 3

1 (8 7/8 ounce) package ready-to-serve cooked spanish rice (such as Uncle Ben's)
1 (15 ounce) can black beans, rinsed and drained
1/4 cup salsa

Steps:

  • Cook rice according to package directions.
  • Combine, rice, beans, and salsa in a 1 1/2 quart microwave-safe casserole; toss well.
  • Cover with lid; microwave at HIGH 1 1/2 minutes or until hot.

SPANISH CHICKEN WITH RICE AND BEANS(6 WW POINTS)



Spanish Chicken With Rice and Beans(6 Ww Points) image

Make and share this Spanish Chicken With Rice and Beans(6 Ww Points) recipe from Food.com.

Provided by punkyluv

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup chopped green bell pepper
1 cup chopped onion
2 garlic cloves, minced
10 ounces boneless skinless chicken breasts, cubed
2 cups low sodium chicken broth
2 tablespoons tomato paste
6 ounces long grain rice
6 ounces drained cooked red kidney beans
1 cup drained canned plum tomato
fresh ground black pepper, to taste

Steps:

  • Spray large nonstick saucepan with Pam, place over med-high heat 30 seconds.
  • Add bell pepper, onions and garlic and cook, stirring frequently, until soft, 5 to 6 minutes.
  • Add chicken and cook until browned, 5 minutes. Reduce heat to low.
  • Stir in broth and tomato paste. Add rice, beans, tomatoes and black pepper.
  • Cover and cook 20 minutes until most of the water has been absorbed.
  • Uncover and cook 5 minutes more, stirring occasionally. Serve immediately.
  • Makes 4 (1 1/2 c) servings, 6 points per serving.

Nutrition Facts : Calories 347.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 41.1, Sodium 153.3, Carbohydrate 54.7, Fiber 5.8, Sugar 5.1, Protein 27

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