Best Tex Mex Black Beans Saffron Rice Recipes
MEXICAN BLACK BEANS AND RICE
This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.
Provided by DannyBoy
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
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
TEX-MEX RICE
This is a version of rice that you find at a Tex-Mex restaurant. It is way easier than it looks and after you have made it once or twice - you can do it by heart. My kids love it and I love that I can sneak a few veggies in! Can be made vegan with veggie broth.
Provided by Cindy Rowden
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
- Discard garlic cloves.
- Add rice to infused oil and reduce heat to medium high.
- Stirring constantly, brown rice.
- Add broth, salsa, carrots and corn and reduce heat to low.
- Cover and cook for 20 minutes.
- Fluff rice before serving.
Nutrition Facts : Calories 177.1, Fat 5.2, SaturatedFat 0.8, Sodium 295.9, Carbohydrate 27.9, Fiber 0.9, Sugar 0.8, Protein 4.2
TEX-MEX RICE FROM THE RIO GRANDE VALLEY
This rice has been passed down in my family for at least four generations. The cumin is the key to this recipe. Use whole cumin, freshly ground. Ground cumin looses it's flavor quite rapidly. If you must use cumin purchased already ground, try throwing in an extra teaspoon. Also, this rice is cooked in a large skillet, rather than in a pot.
Provided by rockytuesday
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
- While the rice is soaking, cut up the vegetables, and grind the cumin.
- Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
- While the rice is draining, heat oil in a skillet on medium heat.
- Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
- Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper). Cook for 3 minutes on medium heat or until almost dry, stirring constantly.
- Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
- Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.
Nutrition Facts : Calories 220.3, Fat 3.5, SaturatedFat 0.6, Sodium 520.4, Carbohydrate 39.8, Fiber 1.2, Sugar 1.8, Protein 6.4
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