Amys Spicy Beans And Rice Recipes

SPICY RICE AND BEANS

Spicy Rice and Beans image

Make this as spicy as you wish,add more or less,cumin, coriander, chili powder and jalapeno. We like it hot!! from Company's comming - diabetic cooking.

Provided by Derf2440

Categories One Dish Meal

Time 53m

Yield 7 serving(s)

Number Of Ingredients 18

Ingredients

1 cup onion, chopped
3 cloves garlic, smashed
1/2 cup celery, chopped
1 jalapeno pepper, seeded and finely diced
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons chili powder
1 1/2 cups long grain brown rice, uncooked
1/2 cup grated carrot
2 3/4 cups water
1 tablespoon vegetable bouillon granules
1 bay leaf
1 (14 ounce) can red kidney beans or 1 (14 ounce) can pinto beans, drained
1 cup chopped tomato
1/2 cup fresh corn or 1/2 cup frozen corn
1 tablespoon fresh cilantro, chopped (optional)
2 tablespoons fresh parsley

Steps:

Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
Add cumin, coriander, chili powder and rice.
Cook on medium, stirring occasionally until golden.
Stir in carrot, water, bouillon powder and bay leaf.
Cover; Simmer on medium low for 20 minutes.
Stir in beans, tomato and corn.
Cover; heat for 15 to 20 minutes until liquid is absorbed.
Remove and discard bay leaf.
Stir in cilantro and 1 tablespoon parsley.
Garnish with remaining parsley.

Nutrition Facts : Calories 271.5, Fat 3.9, SaturatedFat 0.5, Sodium 36.8, Carbohydrate 51.1, Fiber 7.5, Sugar 3.2, Protein 9.3

SPICY BEANS AND RICE

Spicy Beans and Rice image

"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 cups uncooked instant rice
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Dash pepper
1 can (16 ounces) chili beans, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup salsa
1 cup shredded reduced-fat cheddar cheese

Steps:

In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed. , Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 294 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 905mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 13g protein.

AMY'S SPICY BEANS AND RICE

Amy's Spicy Beans and Rice image

This is a fast, easy and yummy vegetarian dinner, or you can add chicken or sausage if you miss the meat!

Provided by STRIDEAM

Categories Beans and Rice

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups water
½ cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
½ cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
½ (2 ounce) can sliced black olives, drained

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 11.2 g, Cholesterol 9.9 mg, Fat 4.3 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.2 g, Sodium 114.4 mg, Sugar 0.4 g

AMY'S SPICY BEANS AND RICE

Amy's Spicy Beans and Rice image

This is a fast, easy and yummy vegetarian dinner, or you can add chicken or sausage if you miss the meat!

Provided by STRIDEAM

Categories Beans and Rice

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups water
½ cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
½ cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
½ (2 ounce) can sliced black olives, drained

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 11.2 g, Cholesterol 9.9 mg, Fat 4.3 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.2 g, Sodium 114.4 mg, Sugar 0.4 g

SPICED RICE & BEANS

Spiced rice & beans image

Mary's version of the Indian dish, kitchari, is a great storecupboard supper, delicious as a main or a side

Provided by Mary Cadogan

Categories Dinner, Main course, Side dish

Time 35m

Number Of Ingredients 12

Ingredients

200g basmati rice
2 tbsp olive oil
1 onion , chopped
2cm piece ginger , chopped
2 garlic cloves , finely chopped
1 green chilli , finely chopped
1 tsp each cumin and mustard seeds
400g can black-eyed bean / peas, rinsed and drained
2 bay leaves
1 cinnamon stick
1 tsp turmeric
2 tbsp pumpkin seeds , plain or toasted

Steps:

Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.
Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad or Tomato cooler.

Nutrition Facts : Calories 332 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.58 milligram of sodium

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