Taras Rice Beans Recipes

TARA'S RICE & BEANS

Tara's Rice & Beans image

Hearty and tasty rice, meat, and bean dish. I have my Sofrito (Spanish cooking sauce) recipe posted. It is a versatile sauce you can prepare and make ahead of time to use for future cooking. In some markets, you can buy it bottled. But it is actually quite easy to make...

Provided by Tara Pacheco

Time 50m

Number Of Ingredients 9

Ingredients

2 c long grain rice
4-5 c hot water
1/2 c sofrito (spanish cooking sauce)
1 pkg goya sazon (with achiote)
16 oz can small red beans
8 oz can tomato sauce
16 oz smoked sausage
3 Tbsp oil
1 tsp salt

Steps:

1. In a deep pan - add your oil, tomato sauce, sazon, and sofrito. Cook over a medium heat for 4 - 5 minutes. While you are waiting, this is now a good time to slice your meat in to 1/4 inch pieces. Then cut slices into quarters.
2. Add your remaining ingredients. Then add your hot water to just 1 inch above the rice line.
3. Bring to a boil, and cook over high heat until most of the water is absorbed. Give a gentle stir. Then cover and lower heat. Cook over low heat for 30 minutes or until rice is tender.

ONE-POT RICE AND BEANS

One-Pot Rice and Beans image

Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.

Provided by Ali Slagle

Categories dinner, easy, lunch, weekday, weeknight, beans, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped (about 1 ¼ cups)
1 3/4 cups chicken or vegetable stock or water
1 teaspoon salt
1 cup long-grain rice
1 (15.5-ounce) can black or pinto beans
Lime wedges or cilantro leaves, for garnish (optional)

Steps:

In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams

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