Saute the onions, green bell peppers, garlic, bay leaves, and cumin in the olive oil over medium heat, until the veggies are tender, but still crisp.
Add rice, black beans, tomatoes, water, vinegar, salt, and pepper. Mix well and bring to a boil.
Once boiling, switch to low and cover.
Cook for about 40 minutes, or until rice is ready.
1. Cut your chicken breast into 1 inch pieces and fully cook in a skillet. (I made a homemade fajita seasoning & sprinkled all over the chicken. Feel free to use whatever seasonings you prefer!).
Rinse & Drain black beans then add to a medium sauce pan. Then add your rotel. Heat until hot.
Put your hot cooked rice in a bowl, top with black bean & rotel mixture & lastly your chicken! Enjoy!
I also like to add a little hot sauce on mine, but feel free to eat it how you want!
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.
Cover beans with water an soak overnight.<
Wash beans. Soak them in water with
immer 1 minute.
Add black beans, pimentos, remaining spices, and balsamic
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.
Saute the onion till it begins to caramelize.
Add garlic, then bell pepper.
Saute some more, then add the black beans.
Add the remaining ingredients and simmer till thickened. If you need more water, add a bit at a time.
Instead of salt, use a packet of goya sazon, available in the Spanish section of your local supermarket - at least in the East Coast. Otherwise just use salt.
Serve over rice.
Combine all ingred, except rice, in slow cooker. (You can use dried black beans, but you need to presoak them the night before & cook them per package directions first.).
Cook on low for 8 hours.
Remove bay leaves.
Serve over hot, cooked rice.
Recipe may be put into gallon-size freezer bags & frozen to serve later.
inutes. Then add the drained black beans and simmer another 20 minutes
Prepare the saffron rice according to the package directions,
Combine water and dirty rice mix in a saucepan and
hickened, stirring well.
Add black beans, chickpeas and salt to taste
dark soy sauce, 1 tablespoon rice wine, sugar, 2 teaspoons cornstarch
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.
minutes. Stir in the rice, garlic, cumin and cayenne pepper
inutes.
The salted black beans- Rinse the beans briefly, place in a
Prepare yellow rice according to package directions.
To prepare the black beans, combine
nd salt; stir in brown rice. Cover pot. Reduce heat to
-quart Dutch oven, combine black beans and water.
Bring to