Black Beans With Bell Peppers Rice Recipes

BLACK BEANS WITH BELL PEPPERS & RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

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.

SPICY BLACK BEANS WITH BELL PEPPERS AND RICE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeño and oregano; sauté until vegetables begin to soften, about 8 minutes. Mash 1/2 cup beans.
• Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.
• Mound rice in center of platter. Spoon black bean mixture over.

FIESTA BLACK BEAN BELL PEPPER SKILLET

Steps:

• In a large non stick skillet sauté onions until they soften. Add peppers and seasonings and sauté until peppers are almost tender. Add tomatoes, beans, corn and lime juice. Cover and let simmer until tomatoes are soft but not mushy.
• Serve with tortilla chips and sour cream.
• As an alternative, once the peppers are tender transfer the mixture to an oven-safe dish, mix in the remaining ingredients, cover with shredded cheese and bake until the cheese melts.

BLACK BEANS AND RICE

Steps:

• Saute the onions, green bell peppers, garlic, bay leaves, and cumin in the olive oil over medium heat, until the veggies are tender, but still crisp.
• Add rice, black beans, tomatoes, water, vinegar, salt, and pepper. Mix well and bring to a boil.
• Once boiling, switch to low and cover.
• Cook for about 40 minutes, or until rice is ready.

SIMPLE BEANS AND RICE STUFFED BELL PEPPERS

Steps:

• Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
• Preheat oven to 350 degrees.
• Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
• Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
• Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
• Bake for 40 - 50 minutes, until peppers are tender.
• Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
• Prep time doesn't include time to make the beans and rice - 25 minutes.