EASY rice and beans #ricecookerrecipe
@melissajorealrecipes
My rice cooker:
THE BEST RED BEANS AND RICE | QUICK AND EASY 30 MINUTE RECIPE | NO SOAKING
What if I told you that you can have the same authentic delicious flavor of Red Beans and Rice, but in less time and without the soaked bean hassle?? You can have it all with this 30 minute recipe of my red beans and rice. This one is a must try and makes the perfect weeknight meal!! Let me know what you think!
#redbeans #redbeansandrice #cajunstyleredbeans
_________________________________________________
AMAZON STORE:
* To purchase any items in my video, please use the links below. ( As an Amazon Associate I earn from qualifying purchases.)
Tongs Set:
_________________________________________________
MUSIC ATTRIBUTES:
Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
__________________________________________________
*** FOLLOW ME ON SOCIAL MEDIA ***
Instagram:
Tiktok:
Linktree:
DONATIONS:
Cashapp:
Paypal:
__________________________________________________
FULL LIST OF INGREDIENTS:
Serves: 4 Prep Time: 10 Mins Cook Time: 20 Mins
- 1 Lb Smoked Sausage, Cut into rounds.
- 2 to 3 Cans of RED Beans, 15-15.5oz (1 Drained, 1 Not Drained)
- 2.5 Cups Chicken Broth
- 1/2 Bell Pepper, Chopped ( I used 1/4 Red + 1/4 Green)
- 1/2 Cup Onion, Chopped
- 1/4 Cup Chopped Celery
- 1 Tsp Minced Garlic
- 1 to 2 Bay Leaves
- 1/4 Tsp Dried Thyme or 2 Sprigs of Fresh Thyme
- Pinch of Dried Oregano (Less than 1/4)
- 1 Tsp Better Than Bouillion Chicken Base OR Cajun Seasoning
- 1 Tsp Black Pepper
- 1/2 Tsp Cayenne Pepper
- 1 Tbsp Hot Sauce (optional)
- Scallions for Garnish
The Best Baked Rice and Beans - Food Wishes
Rice and beans is a famously filling, classically comforting, budget-friendly meal, which above and beyond the overall deliciousness, provides a complete protein to give you the strength to get through tough times. So, what’s the downside? There’s no downside. Plus, this baked version is foolproof, and comes out perfect every time.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Baked Rice & Beans recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Cheese Enchiladas, Mexican Rice & Refried Beans | Recipe Share
Cheese Enchiladas;
-1/2 cup canola oil
-18 corn tortillas
-1 tablespoon onion powder
-1 tablespoon garlic powder
-1/4 cup flour
-2 tablespoon Guajillo Chili powder (may substitute with California or New Mexico chili powder)
-1 Tablespoon cumin
-pinch cayenne
-2 knorr chicken boullion cubes
-8 oz tomato sauce
-4 cup chicken broth
-2 pound shredded cheddar cheese
Heat oil in fry pan. Cook corn tortillas a few seconds on each side and remove to plate.
After frying all 18 tortillas, make the sauce in the same frying pan.
add onion powder, garlic powder, flour, chili powder, cumin, cayenne, and knorr cubes to remaining oil in pan. Cook for a minute stirring and add tomato sauce. Then add chicken broth and stir until the sauce comes to a simmer and is smooth. Continue to cook on low for 20 minutes stirring frequently. Dip each tortilla into sauce and place on plate, fill with cheddar cheese and roll into a enchilada. In a 13 x 9 inch pan, place 2 big scoops of sauce, and then place enchiladas. Place rolled enchiladas two deep in pan, sprinkle on a couple of handfuls of shredded cheese and top with remaining sauce. Cover with foil, bake at 350 for 30 minutes. Let cool a few minutes before serving.
Mexican Rice
-1/4 cup canola oil
-2 cup long grain rice
-8 oz tomato sauce
-4 cup water
-1 Knorr Chicken boullion cube
-2 Tablespoons Knorr Caldo Con Sabor de Pollo Chicken Flavor
In heavy bottom pot heat oil and add rice. Stir continually for 7-10 minutes until rice is tan-brown. Do not burn!! Add tomato sauce, it will bubble up on you. Add water and seasonings. Bring to a full boil, place top on pan, reduce heat to low for 20 minutes. Do not peek!! After 20 minutes, turn off heat and let rest 10 minutes. Fluff with fork and serve.
Refried Beans
-4 tablespoons butter
-1 small onion finely diced
-clove garlic finely minced
-4 oz can diced ortega chilies
-1 jalapeno minced (optional if you like spicey)
-salt to taste
-1 pound cooked pinto beans or 2 quarts canned beans drained
In heavy bottom pan heat butter and add onion, garlic, chilies, jalapeno and salt. Cook on med-low to low temp for 20 minutes or so, or until the onions are very soft. Add beans and mash with potato masher. Continue to cook beans stirring frequently for 20 -30 minutes.
Ultimate Refried Beans - How to Make Refried Beans for Nachos & Burritos
Learn how to make the Ultimate Refried Beans! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Refried Beans recipe.
The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.