Best Mexi Asian Style Black Beans With Sushi Rice Recipes

Mexican Black Beans and Rice image

Provided by DannyBoy

Time 30m

Yield 4

Number Of Ingredients 15

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery, chopped
1 tomato, chopped
½ cup frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
¼ cup water, or as needed
2 cups cooked white rice
salt to taste

Steps:

Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
Remove from the heat and stir in cooked rice until coated. Season with salt.

Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g

Mexi-Asian Style Black Beans With Sushi Rice image

Provided by COOKGIRl

Time 35m

Yield 4 serving(s)

Number Of Ingredients 25

1 cup firm roma tomato, seeded and chopped
1/4 cup red onion, chopped
2 tablespoons fresh lime juice
2 garlic cloves, finely minced
1 chipotle pepper, mashed and pureed
1 tablespoon fresh cilantro, chopped
1 cup plain nonfat yogurt
1 tablespoon fresh cilantro, chopped
salt, to taste
black pepper, to taste
2 tablespoons extra virgin olive oil
3 garlic cloves, finely minced (approximately 1 tablespoon)
1/2 cup yellow onion, chopped
1/4 cup red bell pepper, seeded and chopped
1/4 cup orange bell pepper, seeded and chopped
1 (14 ounce) can diced tomatoes with green chilies
1/2-1 tablespoon freshly ground pure chile powder
1/2 teaspoon dried Mexican oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
sea salt
1 (15 ounce) can black beans, drained
1 cup sweet rice (sushi rice)
1 tablespoon brown rice vinegar (or plain rice vinegar)

Steps:

Chipotle Pico de Gallo: In a bowl, combine the tomatoes, red onion, lime juice, garlic and chipotle pepper. Season with salt and pepper to taste. Refrigerate at least 3 hours. Stir in the cilantro just before serving the pico de gallo.
Cilantro Yogurt: Combine all of the ingredients in a small serving bowl. Chill well.
Black Beans: In a sauce pan, heat the olive oil on medium heat and cook the onion and bell peppers just until soft. Stir in the remaining ingredients except for the sea salt and black beans. Bring the pot to a boil, then cover and simmer for 10 minutes. Then add the drained black beans and simmer another 20 minutes. Remove pan from heat and set aside. Season to taste with the sea salt.
Sushi Rice: Rinse the sushi rice three times in a strainer under cold water or until the water run clear. Place the rice and 1 cup cold water either in a saucepan or rice cooker.
For stove top directions, bring to boil, cover pan, reduce heat and simmer until water has evaporated, about 25 minutes. For rice cooker, place rice and water in rice cooker pan, cook according to your rice cooker's manufacturer's directions. Once rice is cooked, meaning firm but not crunchy, transfer to a serving bowl and lightly fold in the brown rice vinegar.
For each serving, place 1/2 cup beans over 1/2 cup of the rice mixture, top with about 1/4 cup pico de gallo and 2 tablespoons of the yogurt mixture.

Nutrition Facts : Calories 421.4, Fat 8.1, SaturatedFat 1.3, Cholesterol 1.2, Sodium 464.4, Carbohydrate 73.4, Fiber 10, Sugar 8.3, Protein 15.6