Best California Rice And Beans Recipes

California-Style Cauliflower Rice and Beans image

Provided by Catherine McCord

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 head cauliflower, cut into florets
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, minced
1 red, orange or yellow bell pepper, seeded and diced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
One 15-ounce can black beans, drained and rinsed
1 cup salsa
1/4 cup chopped cilantro

Steps:

Working in batches, add the cauliflower to a food processor and pulse until the mixture resembles rice. Set aside.
Heat a large skillet over medium heat. Add the oil and cook the onion and garlic, stirring often, for 2 minutes. Add the bell pepper and cook, stirring often, for 1 minute. Add the cauliflower rice, cumin, paprika, salt and black beans and cook, stirring occasionally, until the cauliflower is tender, about 3 minutes. Stir in the salsa and cook for 1 more minute. Stir in the cilantro and serve.

California Rice and Beans image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound sliced mixed mushrooms
2 red bell peppers, cut into strips
1 medium zucchini, halved lengthwise and sliced
1/4 cup walnuts, roughly chopped
1 clove garlic, finely chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 15-ounce can low-sodium cannellini beans, drained and rinsed
1 1/2 tablespoons fresh lemon juice
1/2 cup chopped fresh parsley
5 cups frozen brown rice (or prepared brown rice)
1 cup sprouts (optional)

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes.
Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/3 cup water in a blender; puree until smooth. Add the parsley and pulse until just combined.
Heat the brown rice as the label directs. Divide among plates and top with the roasted vegetables, bean puree and sprouts.