Best Brown Rice And Beans With Ginger Chile Salsa Recipes

BROWN RICE AND BEANS WITH GINGER CHILE SALSA

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.

SALSA RED BEANS 'N' RICE

Steps:

• In a large nonstick skillet, saute the green pepper, onions and garlic in oil until tender. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.

BROWN RICE AND BEANS WITH GINGER LIME CHILE SALSA

Steps:

• Heat the vegetable broth in a medium saucepan over medium heat.
• Add ¼ of chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add rice and stir to coat.
• Add 2 cups water.
• Bring to boil, reduce heat to low, cover and cook until rice is just tender. Keep a careful eye on that so it doesn't stick to the pan.
• Remove rice from heat. Let stand, covered for 10 minutes. Fluff rice with a fork and fold in ¼ cup cilantro: season with salt and pepper.
• While rice is cooking, heat remaining ¼ cup of vegetable broth in a medium saucepan over medium heat. Add ⅔ of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add more vegetable broth if sticking.
• Add coriander and cumin; stir 1 minute.
• Add beans and broth. Bring to a boil, reduce heat and simmer for 5 minutes.Taste and season with a little salt and pepper if needed.
• Pulse chiles, garlic, ginger, lime zest, lime juice, remaining onion and maple syrup in a blender until a chunky sauce forms. Taste and adjust seasoning maybe adding a pinch of salt.
• Serve rice with beans: top with salsa, avocado, tomatoes, ¼ cup cilantro and lime wedges.

BROWN RICE AND BEANS

Steps:

• Heat 1 tablespoon of cooking oil in saucepan over medium heat. Cook the rice according to the directions on the package. Cut the sausage into 2-inch cubes, add it to the saucepan and cook until well browned. Add the beans and their juices and bring to a boil. Reduce the heat and simmer 5 minutes. The beans should not need salt, as the sausage is salty. Season to taste with pepper. To serve, spoon the hot rice into a serving bowl and pour the sausage and bean mixture over the rice.

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.

BROWN RICE AND BEANS WITH GINGER CHILE SALSA (DOUBLED)

Steps:

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

BROWN RICE AND BEANS WITH CHEESE AND CHILIES

Steps:

• In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker.
• Place 2 clean tea towels, each folded in half (so you have 4 layers), over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine). Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.
• Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.