Best Black Beans And Rice With Corn Salsa Recipes

BLACK BEAN AND CORN SALSA

Steps:

• Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

BLACK BEANS, CORN, AND YELLOW RICE

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.

BLACK BEANS AND RICE WITH CORN SALSA

Steps:

• Rinse the beans and drain. Place in a bowl, add plenty of water to cover, and let soak for 3 hours. Seed and derib the bell pepper, and cut into 1/2 inch dice. Drain the beans and place in a saucepan with the yelloe onion, bell pepper and water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the beans are tender, about 1 hour. Remove from the heat and reserve the beans in their cooking liquid. While the beans are cooking, make the salsa: Bring a saucepan three-fourths full of water to a boil. Add the corn kernels and boil for 30 seconds. Drain, place in a bowl, and let cool. Add the chiles, lime juice, red onion, cilantro and salt and pepper to taste. Mix well and set aside. In a large frying pan over medium heat, warm the olive oil. Add the garlic, parsley, cilantro, brown sugar, cumin, oregano, 1 1/2 teaspoons salt, and pepper to taste. Saute, stirring occasionally, until the garlic is golden, about 10 minutes. Rinse and drain the rice. In a heavy saucepan, combine 2 cups water and 1/2 teaspoon salt and bring to a boil. Add the rice, stir once, then cover, reduce the heat to low and cook for 20 minutes. Uncover and check to see if the rice is tender and the water is absorbed. if not, re-cover and cook for a few minutes longer. Meanwhile, add the wine to the garlic mixture and simmer over high heat until the wine is reduced by one-fourth, about 5 minutes. Reduce heat to medium, add the beans and their cooking liquid, and simmer, uncovered until the liquid has evaporated, about 15 minutes. Serve the rice and top with beans and salsa.

BROWN RICE WITH SALSA AND BLACK BEANS

Steps:

• Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.

BAJA BLACK BEANS, CORN AND RICE

Steps:

• Cook brown rice.
• In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
• To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
• Stir together before eating.

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

CORN 'N' BLACK BEAN SALSA

Steps:

• In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.