Quick Black Beans With Rice Recipes

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.

QUICK AND EASY BLACK BEANS AND RICE

Steps:

• To make the rice, bring water to a boil, add rice (1 cup) and kosher salt (1/2 teaspoon), stir, and simmer until cooked (about 15-20 minutes). When done, fluff with a fork, stir in the cilantro and lime juice, and adjust seasonings if necessary.
• While the rice is cooking, make the beans. Sauté the diced onion in the olive oil (1 tablespoon) over medium-high heat in a medium pot until softened and beginning to brown (about 2-3 minutes).
• Add drained and rinsed black beans, cumin (1 teaspoon), kosher salt (1/2 teaspoon), and water (1 cup). Stir, bring to a boil, and simmer uncovered for about 10 minutes.
• Turn off the heat. Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact. If you don't have a potato masher, you can use a fork on the side of the pot.
• Stir in the lime juice and fresh chopped cilantro (2 tablespoons) and season with more salt if necessary.
• Serve the beans on top of the rice as a side or meal.

BLACK BEANS AND RICE

Steps:

• In a nonstick skillet that has been coated with cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add the beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.

QUICK BLACK BEANS WITH RICE

Steps:

• In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer's instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed.
• Just before serving, fold the cilantro and lime juice into the cooked rice.
• Garnish beans with the Cotija and serve alongside the rice.

QUICK BLACK BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

QUICK AND EASY BLACK BEANS AND RICE

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
• Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
• Gently stir Creole seasoning and cilantro into the beans and rice.

RICE WITH BLACK BEANS

Steps:

• In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
• Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

MEXICAN BLACK BEANS AND RICE

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.

QUICK BLACK BEANS AND RICE

Steps:

• Heat olive oil in sauce pot over medium to medium high heat.
• Add diced onion and green peppers.
• Season with a bit of salt and pepper to taste while sauteing just until veggies are tender.
• Add garlic and saute a minute more.
• Add in corn, tomatoes, beans, spices and chicken broth, stir well.
• Pour in your uncooked minute rice, give a quick stir and put the lid on it, turning stove down to the lowest possible setting.
• Let rice sit covered for 5-7 minutes or until tender all the way through.
• Serve along side tacos or fajitas and enjoy!

SUPER QUICK BLACK BEANS AND RICE

Steps:

• Sauté onion and garlic in oil.
• Add beans and salsa.
• Add seasonings to taste.
• Simmer until heated through.
• Serve over rice and garnish with cheese.

QUICK SKILLET BLACK BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium-high.
• Add onion and cook about 3 minutes until tender.
• Stir in remaining ingredients EXCEPT rice.
• Bring to a boil then stir in rice.
• Cover, reduce heat and simmer for 5 minutes.
• Remove from heat and let stand 5 minutes before serving.