Cumin Rice And Beans Recipes

CUMIN RICE AND BEANS RECIPE - (4.5/5)

Steps:

• 1. Cook the rice. If you have instant rice, follow the instructions on the bag. If not, look here. 2. Peel and mince garlic into small pieces. 3.Chop the onion into ¼-inch pieces. 4. Chop the tomato into ½-inch pieces. 5. Slice sausages into ½-inch slices. 6. Sauté the olive oil, onion, tomatoes, garlic, sausage, beans and cumin in a large pan over medium heat until sausage is browned and beans begin to split. 7. Add the cooked rice to the pan and let it simmer. 8. Add the chopped parsley. 9. Add any salt, pepper and/or additional cumin to taste Serve and enjoy. If you want a sweet rice dish to balance out this one's spiciness, check out this coconut sticky rice with mango.

CUMIN-SPICED RED BEANS AND RICE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, jalapeños, celery, garlic, cumin, paprika, oregano, salt, cayenne, and black pepper and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10 minutes. Add the beans and cook 10 minutes longer, stirring occasionally, to allow the flavors to blend. Taste and adjust the seasoning. Serve the beans on top of the rice, sprinkled with the cilantro.

CUMIN RICE AND BEANS

Steps:

• In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

CUBAN BLACK BEANS AND CUMIN SCENTED RICE

Steps:

• Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
• In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
• Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
• Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
• 1 1/2 tablespoons butter
• 1 tablespoon cumin seeds
• 3 cups uncooked basmati rice
• 2 small limes, juiced
• 6 cups cold water
• 2 teaspoons salt
• Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
• Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.