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Black Beans and Rice Recipe

Here is a spicy hot Mexican black beans and rice recipe, and an easy vegetarian black beans and brown rice recipe. Two simple healthy side dishes. Enjoy!



Best Mexican Black Beans and Rice Recipe

Easy Vegetarian Black Beans and Brown Rice Recipe


Spicy Hot Recipe for Black Beans and Rice

Ingredients (Serves 10)

  • 1 tablespoon butter


  • 1 onion, chopped


  • 2 cloves garlic, minced


  • 1 jalapeno pepper, minced


  • 3/4 cup long-grain white rice, uncooked


  • 1/8 teaspoon salt


  • 1 1/2 cups chicken broth


  • 1 (10 ounce) can tomatoes with chilies
    (recommend Rotel)


  • 1 1/2 teaspoons ground cumin


  • 1/2 teaspoon cayenne pepper


  • 1 (15 ounce) can black beans, drained and rinsed


  • 1 (15 ounce) can of whole, yellow corn


  • 1/2 cup fresh cilantro, chopped (optional)


  • Directions

    In a stock pot melt the butter over medium-high heat. Add the onion, garlic, and jalapeno pepper. Saute 3 minutes. Add the rice and salt. Saute for 3 minutes, stirring constantly.

    Stir in the remaining ingredients except the cilantro. Bring to a boil then reduce heat, cover, and simmer 20 minutes or until the liquid has absorbed and the rice is tender. Stir in the cilantro and serve these hot and spicy black beans and rice warm as a side dish with any Mexican food.


    Vegetarian Black Beans and Brown Rice Recipe

    Ingredients (Serves 4)

  • 1 tablespoon butter


  • 1 onion, chopped


  • 2 garlic cloves, minced


  • 1 (15 ounce) can black beans, drained and rinsed


  • 1 (14.5 ounce) can tomatoes with chili
    (recommend Rotel)


  • 1 vegetarian chicken bouillon cube (recommend Better Than Bouillon)


  • 1 1/2 cups long-grain brown rice, uncooked


  • 1 teaspoon dried oregano


  • 1 teaspoon ground cumin


  • 1 teaspoon cayenne


  • 1 teaspoon chili powder


  • Directions

    In large saucepan, melt butter over medium-high heat. Saute the onion and garlic for 3 minutes.

    Add the beans, tomatoes, and chicken bouillon. Bring to a boil. Stir in the rice. Bring to another boil then reduce heat, cover and simmer 20 minutes or until the liquid has absorbed and the rice is tender. Remove from heat.

    Stir in remaining ingredients and let stand, uncovered 5 minutes. Serve this quick vegetarian black beans and brown rice side dish warm with your favorite Mexican food.







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