Best Curried Rice And Beans Recipes

CURRIED RICE, BEANS AND VEGETABLE PILAF

Steps:

• Place chutney in blender. Add broth gradually and puree. Set aside.
• Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
• Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

COCONUT CURRIED TOFU WITH GREEN BEANS AND COCONUT RICE

Steps:

• Pour water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
• Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.

CURRIED RICE AND BEANS

Steps:

• Prepare rice with broth and curry separately. Saute onion, garlic until soft.
• add remaining ingredients, add rice. Serve.

CURRIED BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and jalapeno pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes. Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover and cook until rice is tender and liquid is absorbed, 10 to 15 minutes. Stir in sausage/brats, cover and let stand for 5 to 10 minutes. Spoon onto plates and serve hot.

CURRIED RICE AND GREEN BEANS

Steps:

• 1. Heat oil in medium saucepan. Add mushrooms and garlic; cook and stir over medium-low heat about 5 minutes.
• 2. Add curry powder and cumin seed, if desired; cook and stir 30 seconds.
• 3. Add chicken broth; bring to a boil. Stir in green beans and rice. Reduce heat to low. Cover and simmer about 18 minutes or until rice is tender and liquid is absorbed.
• 4. Stir in Canadian bacon and pepper, and salt if needed. Heat just until bacon is hot.

KEDGEREE CURRY (CURRIED PINTO BEANS AND RICE)

Steps:

• Mix together the lemon juice, soy sauce and water and set aside.
• Heat a large skillet and add the olive oil. Stir in the curry until mixed.
• Add the rice and mix well. Stir in the pinto beans.
• Add the lemon juice mixture, combine well.
• Serve topped with the chopped tomatoes, green onions and eggs, eating along side a warm tortilla!

CURRIED COCONUT, BLACK BEANS AND RICE

Steps:

• 1. Cook rice according to package directions (omitting any fat). 2. Heat oil in large, deep skillet over medium high; add the onion, bell pepper and garlic and cook, stirring, until somewhat softened, about 3 to 4 minutes. 3. Stir in curry paste, black beans, tomatoes, coconut milk and brown sugar; simmer 20 minutes. 4. Stir in lime zest and juice; season to taste with salt and pepper. Stir in mango, if using. Serve over rice