Best Brown Rice And Beans Recipes

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BROWN AND WILD RICE MEDLEY WITH BLACK BEANS



Brown and Wild Rice Medley with Black Beans image

This is a flavorful whole grain rice and black bean dish that can stand on its own as a vegetarian dish or can be added to with any sort of meat. You can use any rice mixture (brown, wild, long grain, red), if desired. You can use any mushroom in place of the shiitake mushrooms.

Provided by Kate1040

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 14

3 (14 ounce) cans vegetable broth
¾ cup wild rice
¾ cup brown rice
1 ½ tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dry sherry
1 tablespoon minced garlic
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
1 cup canned black beans, rinsed and drained
1 (4 ounce) can shiitake mushrooms, drained
⅓ cup dried cranberries
1 tablespoon dried parsley

Steps:

  • Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
  • Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 52.1 g, Fat 4.9 g, Fiber 6.6 g, Protein 8.6 g, SaturatedFat 0.7 g, Sodium 722 mg, Sugar 8.8 g

BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS



Brown Rice and Barley Salad with Sprouted Red Lentils and Green Beans image

This hearty salad, dressed with a creamy, spicy dressing, can be made with a number of different grains. I've been making iterations of this hearty whole grain salad tossed with a creamy, curry-spiced dressing since my earliest days of vegetarian cooking. My choice of grains for this version was a function of what I found in my pantry and my refrigerator: -- enough brown rice and barley to combine for a salad but not enough for a more substantial dish. Farro or spelt would also work. The split red lentils, soaked just long enough to soften and begin to sprout, contribute color and texture along with their grassy flavor. Tossing the grains with lemon juice while they're still warm intensifies the flavors in the salad.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish

Yield Serves 6

Number Of Ingredients 20

1/3 cup barley
Salt to taste
1/2 cup brown rice (short or long -grain)
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1/4 cup plain yogurt
1 teaspoon curry powder
1/2 teaspoon lightly toasted cumin seeds, ground
1/4 teaspoon mild chili powder
2 tablespoons lemon juice
Salt to taste
1/4 cup grapeseed oil
2 tablespoons split red lentils, soaked for 2 hours or longer in water to cover and drained (1/4 cup soaked)
1 cup diced European or Japanese cucumber
3 ounces green beans, blanched for 4 minutes and cut in 1-inch lengths (about 1/2 cup)
1 small green pepper, either sweet or hot, cut in small dice
1/4 cup raisins or finely diced plums or pluots
2 tablespoons chopped chives
1/4 cup chopped cilantro
2 teaspoons nigella seeds

Steps:

  • To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
  • While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
  • Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
  • Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
  • Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 6 grams

BROWN RICE AND BLACK BEANS



Brown Rice and Black Beans image

A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice stands in for the traditional white variety, offering an extra measure of substance.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 13

8 cups water, plus more if needed
1 bag (1 pound) dried black beans, picked over, rinsed, and drained
1 jalapeno chile, halved and seeded
2 medium onions, quartered
5 garlic cloves, smashed
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
2 cups long-grain brown rice
3 1/2 cups water

Steps:

  • Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.
  • Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, 1/4 teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.

BROWN RICE WITH BLACK BEANS AND PEPPERS



Brown Rice with Black Beans and Peppers image

For those wanting to add more tasty, wholesome grains to their diets, here is a brown rice recipe that goes great with chicken, pork, or a side complement to a tossed green salad.

Provided by Barbara Giordano

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h

Yield 8

Number Of Ingredients 10

5 cups chicken broth
3 tablespoons butter, divided
½ teaspoon salt
2 cups uncooked brown rice
1 red bell pepper, chopped
1 small onion, chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 clove garlic, chopped
¼ teaspoon ground cumin
1 pinch ground black pepper to taste

Steps:

  • Bring chicken broth to a boil in a large saucepan. Add 2 tablespoons butter and salt; stir in brown rice. Cover pot. Reduce heat to low. Simmer until rice is tender, about 45 minutes.
  • Melt the remaining 1 tablespoon butter in a separate saucepan over medium-high heat. Saute red bell pepper until semi-soft, about 5 minutes. Add onion; saute until soft and translucent, about 5 minutes. Stir in black beans, garlic, cumin, and pepper; cook and stir until fragrant, about 2 minutes. Remove from heat.
  • Pour vegetables into a large serving bowl; add the cooked rice and toss.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 48 g, Cholesterol 15.2 mg, Fat 6.2 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 3 g, Sodium 1117.1 mg, Sugar 2.1 g

BROWN RICE WITH SALSA AND BLACK BEANS



Brown Rice With Salsa and Black Beans image

This is a quick and easy recipe that is great as a cold salad or side. You can use instant brown rice or cook regular brown rice, You can also substitute a different type of bean and vary the salsa depending on how hot you like it. I love the fact that this can be served hot as well as cold and is deliscious either way. It can also be a main dish or a side dish.

Provided by Susan M.

Categories     Low Cholesterol

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 4

2 cups cooked instant brown rice
1 cup mild salsa
1 cup canned black beans, rinsed
1/2 teaspoon cumin

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.

Nutrition Facts : Calories 253.6, Fat 0.8, SaturatedFat 0.1, Sodium 624.1, Carbohydrate 53.2, Fiber 6.1, Sugar 2, Protein 8.4

CAJUN MEATLESS RED BEANS AND BROWN RICE



Cajun Meatless Red Beans and Brown Rice image

A meatless, filling dish cooked in a pressure cooker. Quick, healthy, and makes enough for leftovers. I prepare the rice separately in a rice cooker before I start cooking the beans. That way the rice is cooked and warm when the beans are ready.

Provided by cp024

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h17m

Yield 8

Number Of Ingredients 15

3 ¾ cups water
1 ½ cups uncooked brown rice
1 pound dried red beans
1 onion, finely chopped
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon dried parsley
2 teaspoons chicken stock concentrate (such as Better than Bouillon®)
1 ½ teaspoons chopped fresh basil
1 teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon Creole seasoning (such as Tony Chachere's®)
3 bay leaves
water to cover

Steps:

  • Combine 3 3/4 cups water and brown rice in a rice cooker. Close and lock lid. Cook according to manufacturer's instructions, about 30 minutes.
  • Combine red beans, onion, canola oil, garlic, parsley, chicken stock concentrate, basil, thyme, oregano, cayenne pepper, Creole seasoning, and bay leaves in a stovetop pressure cooker. Add enough water to cover.
  • Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure for 22 minutes. Let pressure release naturally according to manufacturer's instructions; unlock lid and remove. Discard bay leaves.
  • Serve red beans with brown rice.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 64.7 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 16 g, Protein 16.6 g, SaturatedFat 0.4 g, Sodium 131.9 mg, Sugar 2.8 g

GREEN SEASONED BEANS AND BROWN RICE PILAF



Green Seasoned Beans and Brown Rice Pilaf image

This is a very nice bean and rice dish. You can serve it alone or as a side dish.

Provided by RockingJuliaCooks

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h22m

Yield 4

Number Of Ingredients 13

1 onion, chopped
1 cup broccoli florets
2 stalks celery, chopped
2 cloves garlic
¼ cup water
1 teaspoon ground ginger
1 teaspoon dried dill
salt to taste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 teaspoon butter
1 tablespoon olive oil
1 cup quick-cooking brown rice (such as Trader Joe's®)

Steps:

  • Combine onion, broccoli, celery, and garlic in a food processor. Add 1/4 cup water, ginger, dill, and salt; process until mixture is pureed.
  • Heat a nonstick skillet over medium-high heat. Add the puree; saute until water evaporates and puree is thickened, 7 to 10 minutes. Add black beans and kidney beans and gently mix. Reduce heat to low. Cook, covered, until flavors combine, about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Butter a Dutch oven.
  • Heat oil in another nonstick saucepan over medium heat. Add rice; toast until rice is slightly glassy and smells nutty, about 5 minutes. Add 3 cups water. Pour rice and water into the Dutch oven; stir in the bean mixture.
  • Bake, uncovered, in the preheated oven, until all liquid evaporates, about 45 minutes. Mix occasionally to allow uniform baking.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 58.6 g, Cholesterol 2.7 mg, Fat 5.8 g, Fiber 16.7 g, Protein 15.6 g, SaturatedFat 1.2 g, Sodium 709.6 mg, Sugar 3.1 g

BLACK BEANS AND BROWN RICE



Black Beans and Brown Rice image

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

Provided by cmacooks

Categories     Brown Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup raw brown rice
1 (15 ounce) can black beans, rinsed and drained
1/2 small onion, finely chopped
1 clove garlic
1/4 cup fresh lime juice
1/2 cup cilantro, chopped,reserve 2 tablespoons
salt and pepper

Steps:

  • Cook the brown rice in salted water or broth for 40 minutes.
  • You will have two and a half cups of cooked rice.
  • Transfer the rice to a microwave proof dish.
  • Add the chopped onion, lime juice and drained beans to the rice.
  • Crush the clove of garlic into the mixture, then salt and pepper to taste.
  • Combine ingredients well, and reheat in the microwave for about 6-8 minutes, then garnish with reserved cilantro to serve.

Nutrition Facts : Calories 187.7, Fat 1.2, SaturatedFat 0.2, Sodium 3.8, Carbohydrate 37.6, Fiber 5.7, Sugar 0.7, Protein 7.1

CHILI BROWN RICE WITH CHICKEN, BLACK BEANS AND OLIVES



Chili Brown Rice With Chicken, Black Beans and Olives image

A recipe posted in the 01/14/09 edition of the Wichita Eagle. I loved the combination of ingredients and the fiber content. An easy to make mexican meal made in one dish! I think this could easily be made into a OAMC meal either cooked and frozen, or made as a "dump" meal.

Provided by Amy in Kansas

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 cups brown rice
2 teaspoons chili powder (up to 2 tablespoons or to taste)
1 teaspoon ground cumin
1 teaspoon dried oregano
5 cups water or 5 cups chicken broth
2 cups chunky salsa, plus more for serving
1/2 teaspoon salt
1 (15 ounce) can black beans, drained, rinsed
3 cups diced cooked chicken
1 cup corn (frozen preferably)
1/2 cup pitted black olives, halved if large
1 avocado, ripe, firm diced
1/2 cup chopped fresh cilantro
1 lime, juice of
fresh ground pepper
grated cheddar cheese (optional) or monterey jack pepper cheese, chopped red onion, for garnish (optional)

Steps:

  • Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 2-3 minutes.
  • Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour.
  • Stir in beans, chicken, corn and olives; if mixture seems dry, stir in more salsa. Cover; continue cooking 1 minute. Turn off heat; let rest, covered, 4 minutes.
  • Stir in avocado and cilantro. Add lime juice, pepper and salt to taste, if needed. Serve at the table with bowls of salsa, sour cream, cheese and onion.

Nutrition Facts : Calories 558.3, Fat 15.8, SaturatedFat 3, Cholesterol 52.5, Sodium 887.9, Carbohydrate 76.9, Fiber 11.8, Sugar 4.5, Protein 30.2

BROWN RICE AND BEANS WITH GINGER CHILE SALSA



Brown Rice and Beans with Ginger Chile Salsa image

Provided by Mary Frances Heck

Categories     Bean     Ginger     Rice     Vegetarian     Quick & Easy     Dinner     Avocado     Hot Pepper     Healthy     Chile Pepper     Bon Appétit     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 18

2 tablespoons olive oil, divided
1 medium onion, chopped, divided
1 cup brown rice
Kosher salt
1/2 cup coarsely chopped fresh cilantro, divided
Freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
1 cup low-sodium vegetable broth or water
2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
1 garlic clove
1 tablespoon chopped peeled ginger
1 tablespoon finely grated lime zest
1/4 cup fresh lime juice
1 avocado, halved, pitted, chopped
1/4 cup crumbled Cotija cheese or feta
Lime wedges (for serving)

Steps:

  • Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.
  • Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.
  • While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.
  • Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.
  • Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.
  • Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.

RED BEANS AND RICE - ALTON BROWN



Red Beans and Rice - Alton Brown image

From "Good Eats," episode "American Classics III". Use recipe #337996 to make this. If you don't have time to make your own pickled pork, you can use unsmoked slab bacon, cut into chunks.

Provided by DrGaellon

Categories     Long Grain Rice

Time 2h56m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons vegetable oil
1 onion
2 green bell peppers
3 celery ribs
2 teaspoons kosher salt
1 teaspoon black pepper
5 garlic cloves, minced
3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon
3 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon hot sauce
1 lb dried red kidney beans, picked and sorted
2 quarts water
3 cups boiling water
1 1/2 tablespoons unsalted butter
2 cups basmati rice
1/2-1 teaspoon kosher salt

Steps:

  • Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes.
  • Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves.
  • Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Nutrition Facts : Calories 519.9, Fat 11.8, SaturatedFat 3.7, Cholesterol 42.3, Sodium 616.4, Carbohydrate 74.7, Fiber 11.4, Sugar 3.3, Protein 29.6

DUTCH BROWN BEANS AND RICE



Dutch Brown Beans and Rice image

In the Netherlands this dish is called 'Bruine Bonen met Rijst'. The Dutch brown beans can be difficult to find outside of Europe, so you can use canned pinto beans as a substitute, just rinse and drain them well. The recipe dates back centuries to the sugar plantations in Suriname (a former Dutch colony). Undesired cuts of meat...

Provided by Vickie Parks

Categories     Pork

Time 45m

Number Of Ingredients 16

1/2 lb salt pork (or use 4 or 5 thick slices salt-cured bacon if you can't find salt pork)
1 medium onion, peeled and diced
1 medium red bell pepper, seeded and chopped
2 clove garlic, minced
1 large tomato, chopped
3 cups dutch brown beans (or 2 (15-oz) cans pinto beans, rinsed and drained)
1 cup water
1/4 cup tomato sauce
1 tsp ground ginger
1 tsp black pepper
1 tsp beef bouillon granules
1 bay leaf
1/4 cup fresh celery leaves
1 Tbsp granulated sugar
FOR SERVING
4 cups cooked white rice, for serving

Steps:

  • 1. Sauté the salt pork in a skillet until soft and transparent. Add the onion, bell pepper and garlic to the skillet, and stir well. Add the tomato and cook about 3 minutes or until the tomato is soft. Add the beans, water, tomato sauce, ginger, pepper, beef bouillon and bay leaf. Bring to a brisk boil. Once it reaches a boil, reduce heat to low, and let simmer for 20 minutes. The pork tends to be salty, but you can add salt at this point, if preferred.
  • 2. While the pork/bean mixture simmers, prepare the rice according to package directions.
  • 3. After the pork/bean mixture simmers for 20 minutes, remove the bay leaf. Then stir in the sugar and celery leaves, and simmer for 5 more minutes.
  • 4. Divide the rice among 4 large bowls or serving plates with high sides. Spoon the pork and bean mixture on top of the cooked rice, and serve immediately.

RED BEANS AND BROWN RICE



Red Beans and Brown Rice image

Make and share this Red Beans and Brown Rice recipe from Food.com.

Provided by Maisey

Categories     One Dish Meal

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb dried red beans (soaked overnight)
1 large yellow onion, diced
1 1/2 celery ribs, diced
4 garlic cloves, finely chopped
2 bay leaves
3/4 cup olive oil
3 -4 cups water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 -3 cups cooked rice

Steps:

  • Drain the beans, discarding the water, and set them aside in a pot. Place the onion, celery, garlic and bay leaves in a medium mixing bowl. Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes. Don't skip it!
  • Pour the oil and veggie mixture over the beans and let that mix sit at room temp for 10 to 15 minutes. Add enough of the water to cover the beans and bring to a boil. (Here, you could also place the mix in a slow cooker.) Lower the temp to a simmer, add S & P, cover and cook for 3 to 4 hours. Remove the bay leaves and add final seasonings to taste. Serve the hot beans over the rice.
  • I add plenty of Red Hot at the end, as well.

BROWN RICE WITH BEANS AND RED SAUCE



Brown Rice with Beans and Red Sauce image

Simple and kid-friendly, this healthy dish of brown rice, beans, and tomato sauce is perfect on its own but can easy be paired with grilled chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

1/4 cup brown rice
3/4 cup Versatile Tomato Sauce
1 cup canned pinto or black beans, rinsed and drained
Salt and freshly ground black pepper
2 tablespoons low-fat sour cream
Fresh cilantro, for garnish (optional)
2 corn tortillas

Steps:

  • Bring rice and 1/2 cup plus 2 tablespoons water to a boil in a small saucepan. Cover tightly, and reduce heat to a simmer. Cook 35 minutes until cooked through. Remove from heat; let sit 5 minutes.
  • Heat sauce in a small saucepan. Heat beans in a second pan. Season sauce and beans with salt and pepper. Transfer rice, beans, and sauce to a dinner plate. Top with sour cream and cilantro, if using. Serve hot, with warm tortillas on the side.

ADZUKI BEANS AND BROWN RICE



ADZUKI BEANS AND BROWN RICE image

Categories     Bean

Yield 2 servings

Number Of Ingredients 9

1 cup dry adzuki beans, soaked for 2 hours (or use additive free canned beans)
1/4 red onion, diced
1 cup diced carrots
1/2 cup diced celery
1 cup diced butternut of kabucha squash
1 leaf kombu, rinsed well
1 tbsp extra virgin olive oil
1 cup brown rice, soaked
1 1/2 cups cold water

Steps:

  • 1. Heat olive oil in a medium-size pot. 2. Saute the onions, celery, and carrots. 3. Add adzuki beans and kombu and 3 cups water. 4. Bring to boil, reduce heat, and simmer for about 40 minutes or until beans are tender. 5. Set aside to cool. 6. Place the rice in a pot. 7. Cover and simmer until the water is absorbed, about 30 minutes (check on it periodically). 8. Place a scoop of rice in the middle of a bowl. Ladle the adzuki beans over it. 9. Garnish with fresh herbs. The kombu seaweed adds minerals and nutrients; you can also use wakame.

TEXI-FIED BLACK BEANS AND BROWN RICE



Texi-Fied Black Beans and Brown Rice image

Made this up in my kitchen and even my meat loving husband enjoyed this and went back for more!

Provided by Kari Skrypek

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 30m

Yield 2

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, diced
½ cup diced red bell pepper
1 tomato, diced, divided
2 cloves garlic, minced
½ teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
½ cup water
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon ground black pepper
2 tablespoons minced fresh cilantro
1 cup cooked brown rice, or more to taste

Steps:

  • Heat olive oil in a 2-quart saucepan over medium heat; cook and stir onion, red bell pepper, 1/2 of the tomato, and garlic until onion is translucent, 5 to 10 minutes. Mix black beans, water, salt, chili powder, paprika, and black pepper into onion mixture; simmer until heated through, about 10 minutes.
  • Remove saucepan from heat and stir cilantro and remaining tomatoes into bean mixture; serve over brown rice.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 70.1 g, Fat 8.8 g, Fiber 19.5 g, Protein 17.1 g, SaturatedFat 1.3 g, Sodium 1998.1 mg, Sugar 5.6 g

CARIBBEAN RED BEANS AND BROWN RICE



Caribbean Red Beans and Brown Rice image

Make and share this Caribbean Red Beans and Brown Rice recipe from Food.com.

Provided by Pastryismybiz

Categories     Caribbean

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups instant brown rice
2 tablespoons olive oil
1 yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 cup celery, chopped
4 garlic cloves, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 cup vegetable stock
3 (15 1/2 ounce) cans kidney beans, drained
1 tomatoes, cored and diced
2 tablespoons chopped fresh thyme
1 teaspoon hot pepper sauce
3 tablespoons chopped fresh cilantro

Steps:

  • In a large saucepan, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. Simmer for 10 minutes.
  • While the beans are cooking, cook the brown rice according to package directions.
  • Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro.

Nutrition Facts : Calories 331.9, Fat 6.2, SaturatedFat 0.9, Sodium 690.2, Carbohydrate 56.3, Fiber 11.2, Sugar 6, Protein 14.1

BROWN RICE AND BEANS WITH GINGER CHILE SALSA (DOUBLED)



BROWN RICE AND BEANS WITH GINGER CHILE SALSA (DOUBLED) image

Categories     Apple

Number Of Ingredients 17

4 tablespoons olive oil, divided
2 medium onion, chopped, divided
2 cup brown rice
Kosher salt
1/2 cup coarsely chopped fresh cilantro, divided
Freshly ground black pepper
2 teaspoon ground coriander
2 teaspoon ground cumin
4 15-ounce cans black beans, rinsed
2 cup low-sodium vegetable broth or water
4 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
2 garlic clove
2 tablespoon chopped peeled ginger
2 tablespoon finely grated lime zest
1/2 cup fresh lime juice
2 avocado, halved, pitted, chopped
1/2 cup crumbled Cotija cheese or feta

Steps:

  • http://www.epicurious.com/recipes/food/views/Brown-Rice-and-Beans-with-Ginger-Chile-Salsa-51155420

BROWN RICE AND BLACK BEANS



BROWN RICE AND BLACK BEANS image

Categories     Bean     Side

Yield 6 servings

Number Of Ingredients 15

FOR THE BEANS
8 cups water, plus more if needed
1 bag (1 pound) dried black beans, picked over, rinsed, and drained
1 jalapeno chile, halved and seeded
2 medium onions, quartered
5 garlic cloves, smashed
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
FOR THE RICE
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
2 cups long-grain brown rice
3 1/2 cups water

Steps:

  • 1.Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper. 2.Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.

CROCKPOT VEGETARIAN CHILI WITH BEANS AND BROWN RICE



Crockpot Vegetarian Chili With Beans and Brown Rice image

Somewhere between chili and borracho beans. Delicious, easy to prepare, nutritious, great for week lunches. Cooking beans in a crock pot turns out perfectly cooked, creamy beans every time. Servings are just a guess-sorry! It filled a medium size crock pot (curry cooker in the Middle East). Add more chipotles in adobo if you like spicier food.

Provided by Papagayita

Categories     One Dish Meal

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups dry mixed beans (I used a mix of pinto and cranberry)
1 large onion, coarsely diced
3 garlic cloves, smashed (more or less to preference)
1 chicken bouillon cube (ham seasoning if you have it! sub veg bouillon if vegetarian)
6 cups water
1/4 cup tomato paste
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon paprika
2 tablespoons chipotle chiles in adobo, diced (~2 chiles)
1/2-1 cup diced tomato
1 cup cilantro, coarsely chopped
1 cup brown rice, cooked

Steps:

  • 1. Combine beans, onions, garlic, bouillon, and water in crock pot. Cook on LOW for 6 hours (or more-I cooked the beans overnight).
  • 2. Add remaining ingredients except rice, continue to cook on low for 1-2 hours. Add more water if needed, you want it to be pretty soupy since the rice will absorb a lot of liquid.
  • 3. Just before serving, add brown rice and stir to combine.
  • 4. Garnish with chopped cilantro, a sprinkle of sharp cheddar, diced green onions.

Nutrition Facts : Calories 75.7, Fat 0.8, SaturatedFat 0.1, Sodium 130.4, Carbohydrate 15.7, Fiber 1.5, Sugar 1.7, Protein 2

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