How to make easy Mexican style rice | black bean rice | Simply Maha
This is one of my favorite side to have when eating Mexican food. Today I’ll be showing you how to make this easy Mexican style rice. This black bean rice is so easy to make and full of flavor.
Black Bean Rice
1. 1 1/2 cups rice
2. 2 tbsp olive oil
3. One 15 oz can of black beans
4. 1 dice onion
5. 2 garlic cloves
6. Half a red pepper (you can use green or both)
7. Salt to taste
8. 1 tsp bullion powder
9. 1 tsp chili powder
10. 1 tsp paprika
11. 1 tsp turmeric
12. 1 tsp cumin
13. 1 tsp onion powder
14. 1 tsp garlic powder
15. 2 tbsp tomato paste
16. 1 bay leaf
17. Half a lime
18. 1/4 cup cilantro
19. 2 1/4 cups hot water (more or less depending on how long you soak your rice)
Black Bean Rice Instructions
1. Wash your rice and let it soak in hot water for at least 30 mins.
2. Sauté your onions and peppers until they’ve become soft. Then add the garlic.
3. Throw in your spices and rice and toast them in the oil.
4. Once the rice becomes nutty add in your water and tomato paste along with bay leaf.
5. Once the rice half way done, add in your beans and continue cooking- make sure to drain and rinse your beans.
6. Finish off with a squeeze of lime and fork in some cilantro
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5-INGREDIENT Mexican Black Beans & Rice Recipe (Vegan Travel Meal Idea) | spice up canned beans
Are you looking for a yummy and easy travel meal idea? You have to try this 5-Ingredient Mexican Black Beans recipe. It's vegan, vegetarian, gluten free and ready in 30 minutes or less. I'm sharing this recipe because while eating at the best vegan restaurants (and reviewing them) can be fun, it's more sustainable to cook for yourself when traveling. Ecotourism for the win!
Ingredients:
• 1 can coconut milk
• 1 can black beans
• 1/2-1 cup salsa (amount depends on spicy you like it)
• 1 Onion
• 2 cloves Garlic
• Rice or bread to serve
Instructions: Slice the onion and garlic. Saute the onion until golden brown. Then add the salsa and garlic and cook until fragrant. Add the rest of the ingredients and simmer until it's thick and creamy.
Garnish with some extra salsa for a pop of color. Serve with tortilla chips, pita bread or cooked rice.
I can't wait for you to try this canned black bean recipe with coconut milk, spiced up with salsa. I loved showing you how to make my vegan black bean recipe is easy enough to cook at your Airbnb, hostel or holiday apartment. My favorite pairing is to serve this with rice for a twist on the classic black beans and rice combo.
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Hey, I'm Sara! My vegan travel show is dedicated to vegan travel eats and eating vegan while traveling. I'm sharing vegan travel tips, food ideas and restaurant reviews to inspire and help you eat more healthy when you travel. Traveling to vegan-friendly countries and cities isn't necessary anymore when you have me around.
Mexican Beans & Rice Recipe (May 2022)
Mexican Beans & Rice Recipe (May 2022)
The easiest way to make Spanish rice and beans! #shorts
Spanish rice and beans is a quick and easy vegetarian, vegan, and gluten-free weeknight dinner. Serve as a side dish, vegan main dish, or top with baked chicken or shrimp for a little extra protein. It’s ready in just 30-minutes and made with pantry staples like rice, kidney beans, and olives.
FULL RECIPE ????
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 2 tablespoons extra virgin olive oil
???? 1 large yellow onion, finely chopped
???? 1 green bell pepper, cored and chopped
???? Kosher salt
???? 2 garlic cloves, minced
???? 1 teaspoon smoked or sweet paprika
???? 1 teaspoon ground cumin
???? ½ teaspoon red pepper flakes, optional
???? 2 cups basmati rice or similar long grain rice, rinsed very well
???? 2 (15-ounce) cans kidney beans, drained and rinsed
???? 1 (15-ounce) can diced fire roasted tomatoes
???? 2 tablespoons tomato paste
???? 2 ½ cups vegetable broth
???? ⅓ cup sliced green olives, optional, for garnish
???? ¼ cup chopped fresh cilantro or parsley, optional, for garnish
#spanishrice #riceandbeans #vegetarianrecipes
White Beans & Rice
White Beans & Rice
2 tbs olive oil
Sausage
Onion chopped
Green bell pepper chopped
2 stalks celery chopped
1 tbs minced garlic
1 pound white beans
32 oz chicken broth
2 cups water
1 tsp of each of the following spices:
salt, pepper, Tony Chachere‘s, cayenne, turmeric, paprika, garlic powder and dry parsley.
3 bay leaves
Minced parsley and green onions to garnish.
Cooked white rice
Wash and rinse white beans then put to the side no soaking necessary. Set stove to medium heat and in your Dutch oven add olive oil. Add sausage and sauté for 3 to 4 minutes, now add in all of our vegetables and sauté for another 6 to 8 minutes. Add in minced garlic and seasonings sauté for another minute or two then add in white beans and chicken broth. Bring to a boil reduce heat and cover. We’re going to let this cook for 2 to 3 hours and adding water as needed. When this is done, you can mash some of the beans to get a creamier consistency. Serve over rice garnish with parsley and green onions.
Y’all come eat!
#whitebeansandrice #navybeans #dinner #beanrecipe #cajunrecipe #heb #camelliabeans #zline #dinnerideas #tonychacheres
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.