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.
ot. Add the curry paste and cinnamon; stir for a minute
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.
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.
combine water, 1 cup salsa and beans in a 3 quart pan
edium-high heat. Saute onion and chicken for 5 minutes. Add
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.
stir in the turmeric and brown rice.
Bring rice to boiling, stir
Prepare the rice according to package directions. Transfer to a large bowl. Stir in the salsa, chicken, cheese and black beans.
Divide among the tortillas. Fold and roll to enclose. Secure with a toothpick, if necessary.
Heat a grill pan or large skillet on medium heat. Spray with no stick cooking oil spray. Cook the burritos for 4 mins, turning once, until browned (you may need to do this in batches). Serve with the salsa, guacamole and lime wedges. Garnish with the cilantro.
cept for the sea salt and black beans. Bring the pot to a
Combine water and dirty rice mix in a saucepan and bring to a
edium heat.
Add onion and ginger and saute about 3 minutes
round beef with onion, garlic and bell pepper until no longer
tablespoons butter and salt; stir in brown rice. Cover pot. Reduce
b>Black Beans, boil the water in your pot and add beans and salt. Cover tightly and
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.
Soak beans overnight.
Drain water.
Add more for cooking. Slice sausage in large pieces and cook together with beans until tender.
Cook rice and set aside.
Serve sausage and beans on rice and garnish with pepper and sour cream.
br>First, start your rice. Brown rice can take up to 45
Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Place the turkey in a skillet over medium heat, and cook until evenly brown.
Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.