REFRIED BEANS AND RICE BOWL
Provided by Molly Yeh
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside.
- Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt.
- To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls.
BEANS AND RICE
A mixture of refried bean, ground beef, and seasonings over white rice.
Provided by MICHAELLEMILHONE
Categories Everyday Cooking
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the rice and 3 cups water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- Place the ground beef in a large skillet over medium heat, and cook until evenly brown. Drain grease. Mix in onion, refried beans, and green chiles. Stir in water, mustard, soy sauce, Worcestershire sauce, and hot sauce. Season with cumin, seasoned salt, and salt. Reduce heat to low, and cook 25 minutes, stirring often. Serve over rice.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 53.6 g, Cholesterol 51.2 mg, Fat 10.6 g, Fiber 4.9 g, Protein 20.9 g, SaturatedFat 3.9 g, Sodium 1158.3 mg, Sugar 1.8 g
BEANS AND RICE DINNER
On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.
Nutrition Facts : Calories 354 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 549mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 12g fiber), Protein 15g protein.
REFRIED BEANS AND RICE
Make and share this Refried Beans and Rice recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce.
- Bring to a boil. Reduce heat; add rice. Cover and let stand 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Garnish with cheese and onions if desired.
Nutrition Facts : Calories 295.9, Fat 9.9, SaturatedFat 3.7, Cholesterol 43.1, Sodium 649.3, Carbohydrate 33.7, Fiber 6.9, Sugar 5.4, Protein 18.6
REFRIED BEANS AND RICE
My children and grandchildren ask for this casserole all the time. I invented the recipe out of necessity one day using just what I had on hand.-Wanda Jacobs, Willard, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce., Bring to a boil. Reduce heat; add rice. Cover and let stand for 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Sprinkle with cheese and onions if desired.
Nutrition Facts : Calories 278 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 923mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 7g fiber), Protein 19g protein.
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