Black Beans And Rice With Cilantro Pesto Recipes

BLACK BEANS AND RICE

Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

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.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

MEXICAN BLACK BEANS AND RICE

Mexican Black Beans and Rice image

This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

Provided by DannyBoy

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery, chopped
1 tomato, chopped
½ cup frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
¼ cup water, or as needed
2 cups cooked white rice
salt to taste

Steps:

Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
Remove from the heat and stir in cooked rice until coated. Season with salt.

Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g

CILANTRO RICE AND BLACK BEANS

Cilantro Rice and Black Beans image

Make and share this Cilantro Rice and Black Beans recipe from Food.com.

Provided by alisha.mills

Categories Brown Rice

Time 25m

Yield 4 1 C Servings, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cooked brown rice
2 cups canned black beans
1/4 teaspoon salt
2 cups packed cilantro leaves
2 garlic cloves
1/3 cup extra virgin olive oil
1/8 teaspoon salt

Steps:

Puree Cilantro, garlic, olive oil, and 1/8 t salt in food processor.
Combine "pesto" with remaining ingredients in microwavable bowl.
Microwave on high 2-3 minutes or until heated through.

Nutrition Facts : Calories 381.4, Fat 19.2, SaturatedFat 2.7, Sodium 684.1, Carbohydrate 43.6, Fiber 10.3, Sugar 0.1, Protein 9.8

BLACK BEANS WITH CILANTRO

Black Beans with Cilantro image

Categories Bean Onion Side Quick & Easy Low/No Sugar Healthy Cilantro Boil Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1/4 lb dried black beans (2/3 cup), picked over and rinsed
1 small onion, finely chopped (1/2 cup)
2 fresh cilantro sprigs
1/2 tablespoon olive oil
6 cups cold water
1/4 teaspoon salt, or to taste

Steps:

Bring beans, onion, cilantro sprigs, oil, and water to a boil in a 2-quart heavy pot. Reduce heat and simmer, partially covered, until beans are just tender, about 1 1/4 hours. Add salt and simmer, uncovered, until liquid is evaporated to just below level of beans. Season with salt and discard cilantro sprigs.

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