Best Yellow Rice Salad With Roasted Peppers And Spicy Black Beans Recipes

Spicy Black Beans and Yellow Rice image

Provided by Tyler Florence

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
Freshly ground black pepper
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Steps:

For the beans:
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
For the rice:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Black Bean & Yellow Rice Salad image

Provided by NcMysteryShopper

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons cooking oil
1 onion, chopped
3 garlic cloves, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups long-grain white rice
2 3/4 cups water
1 bay leaf
1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
1/3 green bell pepper, chopped
1/3 red bell pepper, chopped
1/3 yellow bell pepper, chopped
2 tomatoes, diced
1 tablespoon wine vinegar
1 tablespoon vermouth (optional)
1/4 cup chopped fresh Italian parsley
1 lime, quartered, for serving (optional)

Steps:

Heat 2 tablespoons of the oil over moderately low heat in a medium saucepan.
Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
Stir in garlic, turmeric, cumin, 3/4 teaspoons of the salt, black pepper, and rice.
Cook, stirring frequently, for 2 minutes.
Add water and bay leaf and bring to a simmer.
Cover and reduce heat to low and cook for about 20 minutes, until all the liquid is absorbed and the rice is done.
Remove bay leaf.
In a large glass or stainless-steel bowl, combine rice, beans, bell peppers, and tomatoes.
Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, vinegar, vermouth (if using)and parsley.
Toss gently to combine.
Serve with lime wedges, if using.

Nutrition Facts : Calories 472.3, Fat 11.3, SaturatedFat 1.6, Sodium 979.9, Carbohydrate 80.5, Fiber 9.7, Sugar 3.6, Protein 12.4

Black Beans and Yellow Rice image

Provided by kellychris

Time 13m

Yield 4 serving(s)

Number Of Ingredients 3

2 (15 ounce) cans black beans
2 tablespoons margarine
1 (10 ounce) bag yellow rice (cooked as directed)

Steps:

Spicy Black Beans With Yellow Rice image

Provided by COOKGIRl

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
4 garlic cloves, finely minced
1 white onion, chopped small
1 small jalapeno, seeded and minced finely
3 cups cooked black beans (freshly cooked or canned beans that have been rinsed and drained)
1 teaspoon chili powder
1/2 teaspoon cumin powder (I usually add 1 teaspoon)
2 1/2 cups fresh vegetable stock or 2 1/2 cups water
1/2 red bell pepper, seeded and diced
1 cup long grain rice
1/2 teaspoon ground turmeric (closer to 1 teaspoon for me)
1/2 teaspoon freshly grated ginger
1/4 teaspoon ground coriander
salt, to taste

Steps:

In a soup pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves and the jalapeño pepper for about 5 minutes on low heat.
Add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. Add the bell pepper last 5 minutes of cooking. Season to taste with salt.
In the meantime, heat the remaining tablespoon of olive oil in a sauté pan and sauté the 2 garlic cloves on low heat for about 2 minutes. Add the remaining 2 cups of stock, bring to a boil. Stir in the rice, reduce heat and cook 17 minutes.
Once rice is cooked, stir in the spices. Season to taste with salt.
Arrange the black beans on one side of a serving platter. Arrange the rice on the other half.