Best Zucchini Red Beans Rice Recipes

ZUCCHINI MEDITERRANEAN STYLE

Steps:

• Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
• Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.

TEX MEX RICE AND BEANS WITH ZUCCHINI

Steps:

• Cook brown rice as per package instructions. Personally, I like to cook it 1 cup rice : 1.5 cups water ratio, and for 30 minutes. This way rice comes out al dente and fluffy. The secret is not to peek inside, do not open the lid. While rice is cooking, prepare other ingredients and start cooking about half way rice is done.
• Preheat large Dutch oven or soup pot on medium heat and swirl oil to coat. Add onion and garlic, and cook for 5 minutes, stirring occasionally. Add taco seasoning, cumin, coriander, salt and pepper, and cook for 30 seconds, stirring frequently.
• Add zucchini and cook for 3-5 minutes for al dente version or longer if you like your vegetables very soft. Add corn, black beans, diced tomatoes and fluffed with a fork previously cooked rice. Stir gently, turn off the heat and adjust seasoning and toppings to taste. Serve hot.

TEX MEX RED BEANS AND RICE

Steps:

• Bring water to a boil in a small saucepan. Add rice, cover and simmer 20 minutes, stirring occasionally.
• When rice is done, remove it from the stove top. To a medium skillet over medium high heat add oil and bacon and cook 3 minutes to crisp edges of bacon. Add onions and cook 3 minutes to soften. Add beans to heat through, then stir in cooked rice. Season rice and beans with cayenne sauce, salt and pepper, to your taste. Serve rice and beans from the skillet.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

FRIED RICE WITH ZUCCHINI, CORN, AND BEANS

Steps:

• Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and ½ teaspoon salt to a boil in a saucepan over high heat.
• Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
• Remove pan from heat and let stand for 5 minutes.
• Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
• Cover and refrigerate until the rice is well chilled, at least 4 hours.
• Heat 2 T. oil in a large skillet over med-high heat.
• Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
• Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
• Add in the corn, beans, and ½ cup of broth; cook about 3 minutes or until the corn and beans are heated through.
• Transfer to a platter, loosely cover and keep at room temperature.
• Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
• Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
• Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
• Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.

ZUCCHINI, RED BEANS & RICE RECIPE - (5/5)

Steps:

• In Large skillet over medium heat, saute' onion in butter and olive oil until soft, approximately 5 minutes. Add: Chili powder, salt, cumin, raw rice and water. Bring to a boil and reduce heat and cook covered for 5 minutes. Drain 1 can of Dark Red Kidney Beans. Stir into Rice mix and cook covered again until rice is almost tender, approximately 10 minutes longer. Wash and trim Zucchini's, slice 1/4-inch thick. Stir into rice and add small can of spicy V-8 Juice to add moisture and a little extra kick. Again; cover and simmer until zucchini is tender, approximately 5 to 10 mins.