VEGETABLE AND BLACK-BEAN FRIED RICE
For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado for healthy fats.
Provided by Lauryn Tyrell
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.
- Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.
- Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.
BEST BLACK BEANS AND RICE
Here's how to make the best black beans and rice! This classic Latin-style side dish is perfect with tacos or as a lunch idea.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Start the rice: use How to Cook Basmati Rice or Instant Pot White Rice.
- Mince the onion. Chop the pepper into a small dice. Mince the garlic.
- Drain and rinse the beans.
- In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans, cumin, oregano, and kosher salt and stir to combine. Cook for 3 minutes until warmed and fragrant, then stir in rice for 1 minute until heated through.
- Remove from the heat and add the lime juice. Serve garnished with fresh cilantro.
Nutrition Facts : Calories 229 calories, Sugar 1.6 g, Sodium 662.5 mg, Fat 5.2 g, SaturatedFat 2.2 g, TransFat 0.1 g, Carbohydrate 38.2 g, Fiber 6.9 g, Protein 7.7 g, Cholesterol 7.6 mg
BLACK BEAN AND BROWN RICE BOWL WITH POACHED EGGS
The simple addition of poached eggs takes this dish from zero to hero in no time. You can even use leftover or pre-cooked rice.
Provided by BBC Food
Categories Main course
Yield Serves 2
Number Of Ingredients 11
Steps:
- Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside.
- Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika.
- Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes.
- While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper.
- Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste.
BLACK BEANS & RICE WITH FRIED EGG, AVOCADO & PICKLED ONIONS
Turn a tin of black beans and some rice into a hearty brunch dish with a fried egg and creamy avocado. This simple veggie recipe is full of flavour
Provided by Diana Henry
Categories Breakfast, Brunch
Time 50m
Number Of Ingredients 13
Steps:
- Put the rice in a saucepan with some salt and cover with about 5cm water. Bring to the boil and keep boiling until the water has disappeared and the surface of the rice looks 'pitted', as if there are little holes all over it. Immediately turn the heat down to the lowest setting and cover the pan with a lid. Leave to cook for 15 mins. By this time, the rice should be tender.
- In a large frying pan, heat 1 tbsp oil and cook the tomatoes over a medium heat for about 7 mins. Add the garlic, spring onions, chillies, oregano and cumin, season and cook for another 2 mins. Tip in the drained beans, stir them round and taste for seasoning.
- Add the rice to the pan with the tomatoes, beans and some seasoning. Heat through, then cover. Quickly heat 2 tbsp oil in a frying pan and fry the eggs. Season.
- Stir the coriander into the rice and bean mixture and squeeze over the lime juice. Serve the rice and beans with a fried egg on top alongside some pickled chillies, slices of avocado and a good dollop of soured cream, if you like.
Nutrition Facts : Calories 474 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
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