Best Black Beans And Yellow Rice Recipes

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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

GATORBEK'S CUBAN PORK, BLACK BEANS, AND YELLOW RICE



Gatorbek's Cuban Pork, Black Beans, and Yellow Rice image

The cumin, lime, and cilantro combined with the kick of red pepper makes this a great, Cuban-style dish. Serve with some crusty bread, and you're good to go!

Provided by Gatorbek

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 (15 1/2 ounce) cans black beans, NOT drained
1/4 cup white onion, finely diced
2 teaspoons cumin
2 tablespoons fresh oregano, chopped (or sub 1 tsp dried if needed)
3 tablespoons fresh cilantro, chopped (only fresh or frozen, not dried!)
2 fresh garlic cloves, minced
1 tablespoon fresh lime juice
1 lb pork, cut into 1 inch pieces (I buy pre-cut stew pork)
3 tablespoons olive oil
1/4 cup flour
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
1 (16 ounce) package yellow rice (I prefer Vigo)

Steps:

  • Prepare yellow rice according to package directions.
  • To prepare the black beans, combine the first seven ingredients in a medium saucepan.
  • Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
  • Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
  • Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
  • Add pork to bag and shake vigorously to coat.
  • Remove pork from bag and add to hot oil.
  • Brown on all sides, stirring until done.
  • Remove pork to a plate and turn off heat to skillet.
  • Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
  • To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
  • Top with pork and garnish with lime wedge and sprig of cilantro.
  • Serve with crusty bread.

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.

YELLOW RICE SALAD WITH ROASTED PEPPERS AND SPICY BLACK BEANS



Yellow Rice Salad with Roasted Peppers and Spicy Black Beans image

Categories     Salad     Bean     Pepper     Rice     Vegetarian     Summer     Healthy     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 13

4 teaspoons ground cumin
1/4 cup fresh lime juice
2 1/2 tablespoons vegetable oil
1/2 teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt
1/2 cup thinly sliced green onions
1 15- to 16-ounce can black beans, rinsed, drained
1/2 cup chopped roasted red peppers from jar
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
1 1/2 teaspoons minced chipotle chilies*

Steps:

  • Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
  • Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
  • Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
  • Mound bean mixture in center of platter. Surround with rice salad.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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 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.

PECAN COATED CATFISH WITH A SUCCOTASH OF BUTTER BEANS, YELLOW CORN, BLACK RICE AND FRESH SPINACH



Pecan Coated Catfish with a Succotash of Butter Beans, Yellow Corn, Black Rice and Fresh Spinach image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup diced red onion
1/2 cup diced red pepper
1 1/2 cups fresh or frozen yellow corn kernels (about 3 ears corn, see note)
1 cup cooked butter beans
1 cup cooked black rice
1 cup cooked fresh spinach, chopped and squeezed dry
3/4 cup chicken stock, reduced by half
Salt and freshly ground black pepper, to taste
1/2 cup stone ground cornmeal
1/2 cup pecans, roasted, ground (see note)
Salt and freshly ground black pepper, to taste
8 (6-ounce) catfish fillets
4 tablespoons peanut oil

Steps:

  • Heat oil. Add garlic, red onion, red pepper and corn. Saute until vegetables are softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool. (See Cook's Note)
  • Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash.
  • To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.

SPICY BLACK BEANS AND YELLOW RICE



Spicy Black Beans and Yellow Rice image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 245

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

YELLOW RICE AND BLACK BEANS



Yellow Rice and Black Beans image

A staple in Puerto Rican cooking, annatto seeds add bright color and nutty notes to this flavorful rice served with saucy black beans.

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

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