Best Barbecue Rice And Beans Recipes

Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree image

Provided by Bobby Flay

Time 1h10m

Yield 4 servings

Number Of Ingredients 28

2 tablespoons ancho chile powder
2 teaspoons sugar
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground pepper
4 (7-ounce) marlin fillets
2 tablespoons olive oil
1 jar barbecue sauce
Spicy Yellow Rice with Red Beans, recipe follows
Avocado Puree, recipe follows
2 tablespoons olive oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons ancho chile powder
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 cups long grain rice
4 cups water
Pinch saffron, toasted and crumbled
Salt
1 1/2 cup cooked red beans
1/4 cup thinly sliced green onions
2 ripe avacodo, peeled, pitted, and coarsely chopped
3 tablespoons fresh lime juice
1 tablespoon honey
3 tablespoons chopped cilantro
Salt and pepper

Steps:

Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl. Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture. Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown. Turn the fish over and cook for 3 to 4 minutes. Brush with the barbecue sauce, turn over, and cook for 30 seconds. Turn over and brush with more of the sauce. Keep warm. In the center of each of 4 dinner plates, place 2 heaping tablespoons of Spicy Yellow Rice with Red Beans. Place a marlin fillet on top of the rice at an angle. On one side of the marlin fillet, at the base of the mound of rice, place a dollop of Avocado Puree.
Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes. Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender. Fold in the beans and green onions and re-season.
Place avocado and lime juice in a food processor and process until smooth. Add the honey and pulse 3 times. Add the cilantro and pulse until just combined but there are still some flecks. Season with salt and pepper, to taste.

BARBECUE RICE AND BEANS image

Provided by Eddie Jordan

Categories Rice Sides

Time 35m

Number Of Ingredients 21

1 Tbsp vegetable oil
1/2 c onion chopped
1/2 c green bell pepper chopped
1 1/4 c water
1/2 c converted white rice
1 c kidney beans , canned drained
1/3 c barbecue sauce
BARBECUE SAUCE
1 Tbsp vegetable oil
1/2 c chopped onion
1/2 c finely chopped bell pepper
3 garlic cloves minced
1 - 8 oz. can(s) stewed tomatoes
1/2 c beer your choice
1/4 c tomato paste
1/4 c brown sugar, firmly packed
1 1/2 Tbsp white vinegar
2 tsp anchovy-free worcestershire sauce
1 tsp dijon mustard
1/4 tsp tabasco sauce
1/8 tsp salt or salt to taste

Steps:

1. FOR RICE AND BEANS: In a 2 quart saucepan, heat the oil over medium - high heat. Add the onion and bell pepper cook stirring until softened about 3 minutes.
2. Stir in the water, bring to a boil. Stir in the rice return to boil. Reduce heat and simmer covered 20 minutes.
3. Stir in the beans and barbecue sauce. Simmer covered 10 minutes.
4. FOR THE BARBECUE SAUCE: In a quart saucepan, heat the oil over medium high heat. Add the onion, peppers, and garlic cook, stirring until softened about 3 minutes. Add the tomatoes and break them up with the back of a spoon. Stir in the remaining ingredients.
5. Bring to a boil reduce heat and simmer uncovered 40 minutes or until thickened.
6. For a smooth sauce, place the cooled sauce in a blender container. Cover and process until smooth.