Mix together chicken, chopped bacon, cheese, garlic powder, oregano, hot sauce, salt and pepper.
Prepare black beans and rice according to package directions.
Reduce cook time by 10 minutes. Stir chicken mixture into rice and let stand 10 minutes.
Turn into casserole dish and serve hot with sour cream and green onions as garnish.
Brown ground beef until no longer pink.
On medium heat, add onions, peppers and celery to beef, and cook until onion is soft and translucent.
Add chicken broth, black beans and rice.
Stir to mix well and add the cajun seasoning, and salt and pepper to taste.
Simmer on low about 15 minutes or until most of the liquid is absorbed or cooked off.
Serve with a green salad.
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking. Serve with assorted toppings, if desired.
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking.
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
Heat oil in large saucepan over medium-high heat. Saute onion and chorizo until onion has softened, 2-3 minutes. Add garlic and rice, stirrirng to coat rice in oil. Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.
Remove from heat; gently stir in black beans and corn. Cover and let stand 5 minutes. Garnish with green onions.
he onions, bell pepper and garlic and saute for about 2-3
he rice.
Stir for the first minute, then cover and turn
Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
Gently stir Creole seasoning and cilantro into the beans and rice.
Coat a large nonstick skillet with cooking spray.
Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
Stir in beans. Cook until heated through, about 5 minutes. Serve over rice.
Cook rice according to package instructions.
Rinse black beans in a colander.
Saute onion until soft in olive oil.
Add celery and red or green pepper and garlic.
Cook only until slightly soft.
Add cooked rice, tomatoes, black beans and any optional ingredients desired.
Put into casserole dish, sprinkle with cheese.
Heat in oven or microwave until cheese is melted. This is a great side dish or terrific filling for burritos.
Just add salsa, lettuce, tomato and sour cream.
Saute garlic in olive oil with onion, green and red pepper. Stir in tomatoes and chicken broth.
Add turkey sausage and vinegar.
Simmer 5 minutes.
Add black beans and simmer 5 more minutes.
Serve over cooked white or brown rice.
Serves 8.
Heat beans and rice in a microwave.
Mix together and serve. Only 1.5 grams of fat.
In a large bowl, combine beans and rice.
Mix well.
Fold tomato mixture into beans and rice.
Cover and refrigerate 1 hour to blend flavors.
Makes 10 (1/2 cup) servings.
(Pace picante sauce can be added for extra zip.)
Finely dice zucchini and pepper. Saute onions and garlic over medium heat for 3 minutes. Add zucchini and red pepper. Saute for 3-5 minutes or until vegetables are tender. Add black beans and seasonings. Continue to cook for another 3 minutes. Add rice and scrambled eggs. Garnish with cilantro, cheddar cheese and hot sauce if desired.
In saucepan combine green pepper, garlic, oregano and cumin with 1/4 cup beef broth.
Simmer 10 minutes; stir in black beans and rice and more broth if needed. Serve in a bowl with slice of raw onion.
NOTE: Cooking time does not include the preparation of the black beans.
Combine all ingredients, except black beans and vinegar, in saucepan; saute.
Add black beans; simmer 20 minutes.
Add vinegar, stir and serve over rice.
Prepare Rice-a-roni according to package directions.
5 minutes before it is finished, add the 2 cans of Black beans and the 1 cup of salsa.
Stir well.
Cover pan and cook for 10 minutes more.
Prepare beans and rice according to package directions. Let
Saute onions, garlic and green pepper in 2 to 3 tablespoons of olive oil.
Add tomato sauce and meat and mix well.
Cook over low heat, stirring occasionally.
Add raisins and olives last.
Serve with black beans and rice.