Best Cheesy Black Beans Rice Recipes

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CHEESY MEXICAN RICE WITH BLACK BEANS AND CORN



Cheesy Mexican Rice With Black Beans and Corn image

A versatile and filling stove-top recipe than can be used as is, wrapped in a warmed tortilla or eaten with crispy tortilla chips.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup basmati rice (cooked to package instructions with a firm texture) or 1 cup white rice (cooked to package instructions with a firm texture)
2 -3 tablespoons olive oil
1 large onion, diced
4 garlic cloves, finely chopped
1 jalapeno pepper, finely diced (to taste)
1 cup corn
2 tablespoons chili powder (chipotle, ancho, etc.)
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed well
1 (10 ounce) can diced tomatoes and green chilies, drained
2 cups shredded cheddar cheese (plus extra for melting on top) or 2 cups monterey jack cheese (plus extra for melting on top)
chopped cilantro, chopped green onion, sour cream and avocado for garnish
tortilla chips (optional)
flour tortilla (optional)

Steps:

  • In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed.
  • Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.).
  • Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.

Nutrition Facts : Calories 641.9, Fat 28.7, SaturatedFat 13.4, Cholesterol 59.3, Sodium 709, Carbohydrate 72.2, Fiber 11.5, Sugar 4.5, Protein 27.7

CHEESY SPANISH RICE WITH CHICKEN AND BLACK BEANS



Cheesy Spanish Rice With Chicken and Black Beans image

Don't let the list of ingredients scare you. This is a great recipe for just everyday, as well as for invited quests. A real comfort food. I just put boneless, skinless chicken breasts into a food processor, pulse until ground. Be very careful, the chicken can turn into a paste very quickly.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 lb ground chicken
1 medium onion, chopped
1 jalapeno peppers or 1 serrano pepper, seeded and chopped
1 garlic clove, minced
1 cup converted rice
1 (28 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
1 (14 ounce) can chicken broth, divided
4 ounces ortega chilies, diced
1 teaspoon cumin
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can black beans, drained
1 (11 ounce) can corn, drained
1 cup cheddar cheese, shredded

Steps:

  • In a 12" skillet, heat oil over med. high heat. Add chicken, onion, jalapeño and garlic. Cook,stirring to break up meat until it is no longer pink and vegetables are softened.
  • Stir in rice, tomatoes with juice, paste, 1 Cup broth, chilies, cumin, chili powder, salt, and pepper. Bring to a boil, stirring occasionally.
  • Reduce heat to low, cover and cook till rice is tender, about 30 minutes.
  • Stir in beans and corn and continue cooking, covered, until beans and corn are heated.
  • Just before serving, stir in cheese. If needed, stir in some more of the chicken broth.

Nutrition Facts : Calories 770, Fat 25.4, SaturatedFat 9.7, Cholesterol 127.2, Sodium 1646.3, Carbohydrate 95.2, Fiber 14.5, Sugar 16.9, Protein 46.5

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE



ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE image

Categories     Bean     Casserole/Gratin     Dinner

Number Of Ingredients 14

1/2 onion
1 clove garlic
1/2 cup uncooked rice
1/2 cup uncooked green lentils
2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1 can black beans drained and rinsed
1/2 cup fire roasted tomatoes drained
1 can diced green chiles 4 oz
1 zucchini shredded small
1/2 cup frozen corn thawed
1 cup red enchilada sauce
3/4 cup grated cheddar cheese

Steps:

  • Heat a large pot or saucepan over medium high heat.
  • When the pot is heated add oil and add in the onion and garlic.
  • Sauté for a couple minutes then add in the rice and lentils
  • Add in the stock, stir and bring to a boil.
  • Once boiling, cover and reduce the heat to low.
  • Simmer for 30-40 minutes, or until lentils and rice are tender
  • If there is any excess liquid drain it.
  • Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
  • Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together
  • Heat the mixture until the cheese is melted.
  • Top with the remaining cheese and cover with a lid.

CHEESY BLACK BEANS & RICE



Cheesy Black Beans & Rice image

My husband came up with this recipe. It is so good. It has the right amount of spice. Very quick and easy.

Provided by Dawn Reid

Categories     White Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 onion, chopped
2 tablespoons Cheese Whiz
1 (15 ounce) can Rotel Tomatoes
1 (15 ounce) can black beans (drained)
1 cup rice

Steps:

  • Brown ground beef. drain.
  • Add chopped onion, cumin, salt, pepper, garlic powder, rotel, black beans, and cheese whiz.
  • Stir until combined. simmer on low for 30 minute.
  • While simmering boil water for rice. Cook rice until tender.
  • When finished top rice with beef and bean mixture.

Nutrition Facts : Calories 407.6, Fat 13.2, SaturatedFat 5.3, Cholesterol 55.5, Sodium 522.9, Carbohydrate 47.7, Fiber 6.9, Sugar 1.2, Protein 23.8

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