Cook brown rice in water as directed on package.
Meanwhile, saute onion, sweet red pepper and jalapeno peppers in olive oil until softened but not browned, about 2 to 3 minutes.
Add corn, chopped tomato and black beans with liquid from can.
Sprinkle with chili powder and balsamic vinegar and stir well.
Simmer, covered, 15 minutes.
Keep warm until rice is ready.
stir in the turmeric and brown rice.
Bring rice to boiling, stir once
ot. Add the curry paste and cinnamon; stir for a minute
Add 2 tablespoons butter and salt; stir in brown rice. Cover pot. Reduce
Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
>Black Beans, boil the water in your pot and add beans and salt. Cover tightly and
Combine all ingredients in slow cooker. Cover and cook on low for 5 to 6 hours.
Garnish with shredded cheese, if desired. Serve fiesta chicken and black beans with warmed flour tortillas, or over rice.
x the rice and vegetable broth in a pot, and bring
Saute oil and onion in large pan or skillet.
Add tomatoes, beans, oregano and garlic.
Bring to boil and stir in rice.
Return to boil, then turn to simmer and cover for at least 5 minutes. Take off heat and let stand for a few minutes.
(I usually simmer longer and let stand longer.)
combine water, 1 cup salsa and beans in a 3 quart pan
Heat oil over medium heat in large pot. Saute onion, garlic and bell pepper until softened. Add rice, chili powder, cumin and Chipotle Chile powder and stir for about 1 minute until rice looks opaque. Add tomatoes, chicken broth, green chiles and salt. Bring to a boil, lower heat to low simmer and cover. Cook for about 20 minutes stirring occasionally until rice is tender. Add green onions and black beans stirring to warm through. Serve with cheese sprinkled on top and a dollop of sour cream.
Drain tomatoes, black beans, corn and put in Rice Cooker.
Add rice, chicken broth and stir.
Cook until cooker stops.
Add cheese on top.
edium-high heat. Saute onion and chicken for 5 minutes. Add
b>and drain brown rice and bring to a boil in a saucepan with water and
dd the onion, red pepper and garlic and cook, stirring often, until
In a stockpot over medium-high heat, heat the oil.
Add the onion,pepper and garlic and saute for 4 minutes.
Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
Add the spices and black beans.
ray. Sprinkle pepper on chicken and cook in skillet over medium
Heat 1/2 the oil in a large skillet on medium-high heat. Add chorizo; cook and stir for 4 mins, or until golden. Remove from pan. Heat remaining oil in pan. Add onion, garlic, pepper and paprika; cook and stir for 5 mins, or until soft.
Boil, steam or microwave green beans until tender. Heat rice according to package directions.
Add rice, green beans and cannellini beans to pan; cook and stir until heated through. Sprinkle with parsley. Serve with lemon wedges.
cept for the sea salt and black beans. Bring the pot to a
eef with onion, garlic and bell pepper until no longer