Best Red And Black Rice With Leeks And Pea Tendrils Recipes

RED & BLACK BEANS AND RICE

Red & Black Beans And Rice image

Make and share this Red & Black Beans And Rice recipe from Food.com.

Provided by HollyLQuinn

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, chopped
1 green bell peppers or 1 red bell pepper, chopped
2 tablespoons olive oil
1 -3 clove garlic, grated or chopped
2 tablespoons prepared salsa or 2 tablespoons diced tomatoes
1 can goya red beans or 1 can pink beans, undrained
1 can goya black beans, undrained
1 packet goya sazon goya
hot cooked rice

Steps:

*note:If you or your family are sensitive to MSG, don't use Sazon!
You can substitute 1 tsp ground cumin, plus some garlic salt, if needed.
In a large saucepan, heat olive oil over medium heat.
Sauté onion and pepper until onion starts to look translucent.
Add garlic and tomato.
Stir in both cans of beans and heat to just boiling.
Reduce heat and simmer for 15 minutes.
Stir in Sazon (or alternate seasoning).
Serve over rice.

Nutrition Facts : Calories 55.2, Fat 4.6, SaturatedFat 0.6, Sodium 67.3, Carbohydrate 3.6, Fiber 0.8, Sugar 1.6, Protein 0.5

RED AND BLACK RICE WITH LEEKS AND PEA TENDRILS

Red and Black Rice With Leeks and Pea Tendrils image

I made this on impulse when I found pea tendrils at the farmers' market this week, but you don't have to put aside the recipe until spring brings them to your markets - use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin's "Sunday Suppers at Lucques."

Provided by Martha Rose Shulman

Categories dinner, weekday, main course, side dish

Time 10m

Yield Serves four to six

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin
Salt to taste
2 teaspoons thyme leaves
3 cups cooked Wehani rice or Bhutanese red rice
1 cup cooked black rice, either Japonica or Chinese black rice
1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach
Salt
freshly ground pepper

Steps:

Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 1 gram