Prepare black beans: Heat olive oil in medium
For the Black Beans, boil the water in your pot and add beans and
Prepare black beans:
Place beans in a bowl, add water,
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.
nd salt; stir in brown rice. Cover pot. Reduce heat to
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.
Once hot add chicken, season with salt and pepper, and saute
Cook the rice in your usual way (on
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.
Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.
Prepare rice according to package directions.
immer 1 minute.
Add black beans, pimentos, remaining spices, and balsamic
he turmeric and brown rice.
Bring rice to boiling, stir once
Heat oil in large skillet.
Add onion and garlic, cook and stir until tender but not browned.
Stir in beans, tomatoes, water and oregano.
Bring to boil.
Stir in rice.
Return to boil. Reduce heat to low; cover and simmer for 5 minutes.
Remove from heat.
Let stand for 5 minutes.
Makes 4 servings.
Recipe can be doubled.
inutes.
The salted black beans- Rinse the beans briefly, place in a
dark soy sauce, 1 tablespoon rice wine, sugar, 2 teaspoons cornstarch
br>First, start your rice. Brown rice can take up to 45
Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.
Bring rice and water to a boil
Drain tomatoes, black beans, corn and put in Rice Cooker.
Add rice, chicken broth and stir.
Cook until cooker stops.
Add cheese on top.