Black Beans And Yellow Rice Food

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EASY BLACK BEANS AND YELLOW RICE



Easy Black Beans and Yellow Rice image

Make and share this Easy Black Beans and Yellow Rice recipe from Food.com.

Provided by kstrating

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 teaspoon butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes with juice
1 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon hot sauce
1/2 cup long grain white rice, uncooked
1/4 teaspoon ground turmeric
1/4 lb chorizo sausage or 1/4 lb similar sausage, if desired

Steps:

  • Cook rice, following package directions, with the addition of turmeric to the cooking liquid.
  • Heat vegetable oil and butter in a medium saucepan over medium heat. Add onion, celery and green pepper; cook, stirring constantly, until tender. (include sausage in saute, if including meat, until browned & done).
  • Stir in drained beans, tomatoes, sugar, oregano, basil, garlic powder, pepper, salt, and hot sauce; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened, stirring frequently; set aside.
  • Serve hot black bean mixture over rice.

Nutrition Facts : Calories 872.9, Fat 32.4, SaturatedFat 10.7, Cholesterol 54.9, Sodium 1329.6, Carbohydrate 109.8, Fiber 23.5, Sugar 12.3, Protein 38.2

YELLOW RICE



Yellow Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield about 4 side dish servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 teaspoon ground annatto seed
1 1/2 cups long-grain rice, (preferably not converted)
2 1/2 cups water
2 teaspoons kosher salt
1 bay leaf
Serving suggestion: Black Beans recipe follows
1 1/4 cups black beans (about 1/2 pounds)
12 cups water
1 bay leaf
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
10 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 tablespoons red wine vinegar, plus more for the table
1 tablespoon kosher salt
Pinch of cayenne pepper
Freshly ground black pepper

Steps:

  • Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
  • Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
  • Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
  • Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
  • Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
  • If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
  • Yield: about 4 side dish servings

SPICY BLACK BEANS AND YELLOW RICE



Spicy Black Beans and Yellow Rice image

Provided by Tyler Florence

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
Freshly ground black pepper
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Steps:

  • For the beans:
  • In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
  • In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
  • For the rice:
  • Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

BLACK BEANS AND YELLOW RICE



Black Beans and Yellow Rice image

Make and share this Black Beans and Yellow Rice recipe from Food.com.

Provided by kellychris

Categories     One Dish Meal

Time 13m

Yield 4 serving(s)

Number Of Ingredients 3

2 (15 ounce) cans black beans
2 tablespoons margarine
1 (10 ounce) bag yellow rice (cooked as directed)

Steps:

  • While cooking yellow rice.
  • Melt butter in beans.
  • When rice is cooked, add to beans.

BLACK BEANS



Black Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h35m

Yield about 4 side dish servings

Number Of Ingredients 23

1 1/4 cups black beans (about 1/2 pound)
12 cups water
1 bay leaf
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
10 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 tablespoons red wine vinegar, plus more for the table
1 tablespoon kosher salt
Pinch of cayenne pepper
Freshly ground black pepper
Serving suggestion: Yellow Rice, recipe follows
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 teaspoon ground annatto seed
1 1/2 cups long-grain rice
2 1/2 cups water
2 teaspoons kosher salt
1 bay leaf

Steps:

  • Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
  • Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
  • Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
  • If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired.
  • Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, and cook for 20 minutes.
  • Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.

BLACK BEANS AND YELLOW RICE



Black Beans and Yellow Rice image

A completely simple and delicious side dish or vegetarian main meal. I like to serve this with tortilla chips.

Provided by Chris from Kansas

Categories     Rice

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

1 (5 ounce) package saffron rice mix
1 (15 ounce) can black beans
3 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro, divided
sour cream (optional)
sliced green onion (optional)

Steps:

  • Cook rice according to package directions; keep warm.
  • Meanwhile, drain beans, reserving 2 tablespoons liquid.
  • Combine beans, reserved liquid, lime juice, chili powder and cumin in a saucepan.
  • Cook over medium heat until thoroughly heated; stir in 1 tablespoon cilantro.
  • Serve beans over rice and sprinkle with remaining 1 tablespoon cilantro.
  • Garnish, if desired.

Nutrition Facts : Calories 143.2, Fat 0.8, SaturatedFat 0.2, Sodium 11, Carbohydrate 26.2, Fiber 9.3, Sugar 0.3, Protein 9.3

MEXICAN YELLOW RICE AND BLACK BEANS



Mexican Yellow Rice and Black Beans image

This recipe is adapted from American Diabetes Association cookbook--Diabetes & Heart Healthy Cookbook. It is a delicious blending of southwestern flavors that is so simple to prepare.

Provided by PaulaG

Categories     Brown Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup uncooked brown rice, rinsed and drained
1/2 teaspoon ground turmeric
2 cups vegetable stock or 2 cups chicken stock
1 medium onion, chopped
1 large jalapeno pepper, seeded and diced
1/2 medium bell pepper, diced
1/2 medium red bell pepper, diced
1/8 teaspoon crushed red pepper flakes
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1 tablespoon olive oil
2 ounces sharp cheddar cheese, shredded
1/4 cup fresh cilantro, snipped
2 medium limes, quartered

Steps:

  • Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
  • Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
  • Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
  • To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
  • Stir the drained beans and cumin into the mixture adding salt to taste.
  • Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
  • To serve, divide the rice into 4 equal portions and place on individual plates.
  • Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
  • Serve lime wedges on the side to squeeze over all.

Nutrition Facts : Calories 348.7, Fat 9.8, SaturatedFat 3.8, Cholesterol 14.9, Sodium 386.1, Carbohydrate 53.4, Fiber 10.1, Sugar 3.3, Protein 14

BLACK BEANS, CORN, AND YELLOW RICE



Black Beans, Corn, and Yellow Rice image

I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.

Provided by tahoegirl

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package yellow rice mix
1 ¼ cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin

Steps:

  • Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 15.1 g, Fat 4.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 195.1 mg, Sugar 1.7 g

BLACK BEANS & YELLOW RICE (QUICK VERSION)



Black Beans & Yellow Rice (Quick Version) image

A quick and easy version of black beans and yellow rice.

Provided by Daily Inspiration S

Categories     Rice Sides

Time 25m

Number Of Ingredients 7

1 5-ounce pkg. saffron rice mix
1 15-oz. can black beans
3 Tbsp lime juice
1 tsp chili powder
1/2 tsp ground cumin
2 Tbsp fresh cilantro, chopped and divided
garnish with sour cream, diced green or white onion

Steps:

  • 1. Cook rice according to pkg. directions; keep warm.
  • 2. Meanwhile drain beans, reserving 2 tbsp. liquid. Combine beans, reserved liquid, lime juice, chili powder, cumin in a saucepan. Cook over medium heat until thoroughly heated; stir in 1 tbsp. cilantro.
  • 3. Serve beans over rice; and sprinkle with remaining 1 tbsp. cilantro. Garnish with sour cream or sliced green onions, if desired.

BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

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.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

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