rice and beans

This is my quick version of Puerto Rican style beans, which I make with either pink or red canned beans and diced potatoes, perfect when you need a quick side.

Puerto Rican Style Beans

onion

cubanelle (banana pepper)

garlic

cilantro

For the beans:

olive oil

15.5 oz can pink or red kidney beans (I like Goya)

tomato sauce

potato

tbsp Sazon seasoning

bay leaf

oregano

kosher salt (to taste)

black pepper (to taste)

In a mini food processor, chop onions, garlic, pepper and cilantro.

Add oil to a medium saucepan and sauté the chopped ingredients, cook on medium heat until soft,  about 2 minutes.

Add the beans (not drained) to the saucepan along with 3/4 cup of water.

Add tomato sauce, potato, sazon, bay leaf, oregano, salt if needed and pinch of black pepper.

Bring to a boil, then cover and simmer on low for about 20 minutes, or until potatoes are soft.

Discard bay leaf and serve over rice if you wish.

You can make Instant Pot Rice and Beans recipe tonight! With dried black beans, no soaking, no sauteing, in 30 minutes flat. Bam!

Instant Pot Rice And Beans (No Soaking)

brown rice (rinsed)

black beans (rinsed)

water broth

tbsp cumin

garlic powder

tsp chili powder

salt

28 oz can diced tomatoes (low sodium)

cilantro (chopped)

Hot sauce (optional)

Instant Pot Rice and Beans (No Soaking)

In Instant Pot, add ingredients in the following order (do not change): onion, brown rice, black beans, water, cumin, garlic powder, chili powder, salt and diced tomatoes. Do not stir.

Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 22 minutes. If you live at altitude 2000 ft and above, cook for 25 minutes.

After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid. If you live at altitude 2000 ft and above, use Natural Release.

Add cilantro and gently stir. If rice and beans are a bit liquidy or tiny bit crunchy, close the lid and let them sit for 10 more minutes.

Serve warm with hot sauce if desired and our favourite addition - cucumber and tomato salad. We love the pairing of hearty rice and beans with cool and fresh veggie salad. Or easy guacamole.

https://content.jwplatform.com/videos/ZP2oaQ4c.mp4

You can make Instant Pot Rice and Beans recipe tonight! The most popular recipe with pantry staples. With dried black beans, no soaking, no sauteing, in 30 minutes flat. Done!

Instant Pot Rice and Beans

Hoppin' John! A classic Southern dish to celebrate New Year's. The black-eyed peas are for good fortune in the coming year. 

Hoppin&#8217; John

celery stalk, diced

yellow onion, diced

green bell pepper, diced

garlic cloves,

black-eyed peas, about 1 1/4 cups

thyme

Cajun seasoning

Salt

rice

onions

"Love this recipe.  I use more garlic, onion, celery, and pois pigeons, but it does come out well. Also, we use fresh peas whenever we can (as this year), so the cooking time is reduced. I’m half tempted to use chicken stock instead of water, and serve it as a soup."

"We really enjoyed this. I used bacon but also added some diced ham that I froze after Christmas.  Left it a little soupy.  Will definitely make again soon!"

Cook the celery, onion, green pepper base: If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot.
Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.

Cook the black-eyed peas and seasonings: Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy).

Cook the rice: While the black-eyed peas are cooking, cook the rice separately according to package instructions.

Strain cooking water from peas, adjust seasoning: When the black-eyed peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the black-eyed peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.

Serve: Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.

"This was so good!!!  I made it just like the recipe and loved every bite!!"

"I have made this recipe on New Year’s Day for the past 3 years and will be making it again this year. It has become a part of our family tradition. So good!"

This Costa Rican gallo pinto recipe is traditionally served at breakfast alongside eggs, coffee and tortillas. We combine black beans and white rice with red bell pepper, cilantro, onion and Salsa Lizano. Perfectly pura vida.

Costa Rican Gallo Pinto Recipe

white rice

2 cups cooked black or red beans

bean broth

cup yellow onion finely chopped

cup red pepper finely chopped

1/8 cup finely chopped cilantro leaves

1 tbsp Salsa Lizano

1 tsp sea salt

2 tsp vegetable oil

(These instructions assume you have already done the...

(These instructions assume you have already done the first two steps- cook the rice and beans ahead of time.)

Heat oil in a large skillet over medium...

Heat oil in a large skillet over medium heat.  Add onion, pepper, cilantro and salt. Lightly cook until the onion is translucent. You have just made sofrito!

Add the beans with broth and toss with...

Add the beans with broth and toss with the spices and oil. Add the Salsa Lizano.

Add the cooked rice to the skillet and...

Add the cooked rice to the skillet and toss until well combined with the beans and spices. Heat thoroughly and serve- preferably with fried eggs, warm corn tortillas and a hot cup of Costa Rican coffee!

This Spinach and Chickpea Rice Pilaf is infused with herbs and bright pops of lemon and feta. Cooks in one skillet for easy cleanup!

Spinach and Chickpea Rice Pilaf

lemon (0.37)

lb. frozen chopped spinach (0.79)

garlic (0.16)

olive oil (0.32)

long grain white rice (uncooked) (0.66)

tsp smoked paprika (0.10)

tsp dried oregano (0.05)

tsp cumin

15 chickpeas (0.55)

vegetable broth (0.23)

feta, crumbled (0.38)

red pepper (optional) (0.02)

Zest the lemon, set the zest aside, then squeeze the juice into a small bowl. Thaw the spinach in the microwave and then squeeze out the excess liquid.

Mince the garlic and dice the onion. Sauté the onion and garlic in olive oil over medium heat in a deep skillet until the onion are soft and translucent (about 3-5 minutes).

Add the smoked paprika, oregano, cumin, and dry rice to the skillet. Stir and cook over medium heat for about 2 minutes to toast the rice and spices. You should hear the rice popping and it should begin to look slightly translucent.

Drain the chickpeas and add them to the skillet along with the spinach. Add about 2 Tbsp of the lemon juice and the vegetable broth to the skillet, then stir the ingredients to combine.

Place a lid on the skillet and turn the heat up to medium-high. Allow it to come to a boil, then immediately turn it down to low or just above low. Let the skillet continue to simmer for 15 minutes, with the lid in place. After 15 minutes, turn the heat off and let it sit undisturbed for an additional 5 minutes.

Remove the lid and fluff the skillet with a fork to redistribute the chickpeas and spinach. Sprinkle the lemon zest and crumbled feta over the skillet just before serving.

For a filling vegetarian stew that the whole family will love, try this sweet potato and bean hotpot.

Sweet potato & red kidney bean hotpot

brown onion, halved, coarsely chopped

red capsicum, halved, deseeded, cut into 3cm pieces

garlic clove, crushed

tsp Mexican chilli powder

Italian tomatoes

(3/4 cup) Massel vegetable liquid stock

(1 cup) doongara rice

coriander, leaves picked, coarsely chopped

tsp lemon rind

garlic cloves, extra, crushed

Spicy Chicken Meal Prep with rice and beans + a yummy cilantro sauce = healthy meal prep to last you all week! Meal planning that is healthy, delicious, AND beautiful!

Spicy Chicken Meal Prep with Rice and Beans

water

of fresh salsa (undrained canned tomatoes also work)

breasts,

spices

sunshine sauce (click for recipe)

Cook

Place the rice, water, tomatoes, salt, and oil in the pot. Stir to combine. Place the chicken pieces on top and sprinkle generously with your favorite spices and some salt. Turn the instant pot on high pressure for 7-8 minutes. When done, use the quick release valve for the steam.

 Remove the chicken. Mix the black beans (and maybe a little sunshine sauce) in with the rice.

Meal Prep Yourself

Divide the rice and beans amongst 4-6 meal prep containers. Top each with a piece of chicken. Sprinkle with cilantro and drizzle with a spoonful of sauce.

I put a cupcake liner in the small compartment, that way you can just lift the liner with the trail mix (or whatever else) straight out befote microwaving.

Yum!! Would love to see more meal prep ideas. I find prepping essential to eating healthy with commuting, work, etc. However, I do have a question and it's kind of silly but driving me nuts (ha)..how do you heat up the meal on day 2, 3, 4 etc. with the granola and peppers in there? Do you dump them out onto a paper towel or something? Inquiring mind wants to know :)

Ooh, I wish that would look like my lunch at my school times. Looks so Yummy and beautiful. Lindsey, you would make the best lunch preps for kids to school EVER 😊✌ 100 points from me for that post!!

https://www.youtube.com/watch?v=rRBfEWCMAyg

Yeah, I went there. Chicken Meal Prep. With Rice and Beans. And Cilantro Sauce. I don’t even recognize this organized version of myself.

Full Recipe: https://pinchofyum.com/spicy-chicken-meal-prep

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Meal Prep Containers: http://amzn.to/2Ee3BEa


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Spicy Chicken and Rice Meal Prep

Jamaican Style Cauliflower Rice and Peas

cauliflower rice

garlic clove, minced

green onions, finely chopped

sweet onion, finely chopped

scotch bonnet pepper

avocado oil

coconut milk (full fat)

tsp allspice ginger

white pepper

Heat a large sauté pan over medium heat, then add avocado oil, onions, and the whole pepper. Cook until onions are translucent and beginning to caramelize, then add green onions, garlic, and thyme. Stir and continue cooking until garlic is fragrant, about 2 more minutes.

Add water to the pan to deglaze, then taste for heat. Remove pepper now for mild rice that’s kid-friendly. 

Add coconut milk, beans, salt and white pepper, ginger, and allspice. Stir frequently and bring to a gentle boil. Make sure the cauliflower rice is broken up in the bag, then add to the pan, stir, and return to a gentle boil. For medium heat rice, remove the whole pepper at this time.

Reduce heat to medium-low and cook uncovered until the cauliflower rice reaches preferred texture and most of the liquid has evaporated (about 15 minutes, depending on preference). Season with additional salt and pepper, to taste. For spicy rice, remove the whole pepper now.

If serving with our Baked Jerk Chicken, a light drizzle of the marinade reduction is excellent on the rice.

Loved it! Almost doubled the all spice and ginger, but that it to each persons particular taste. Delicious healthy option to satisfy the craving. Thank you!

Didn't have a bonnet/habanero so settled for a serrano--was hot, but probably not hot enough for my husband. Used fresh riced cauliflower and some cook quinoa-and it turned out good. Happy to have a side dish for my Jamaican jerk grilled chicken!
Now I just need to find a fruit or cold salad to got with it I will be set

One-Pot Cajun Rice and beans is a simple meal loaded with smoked sausage, beans, rice, and a super hearty flavor-packed meal. Good for the soul southern comfort food!

One-Pot Cajun Rice and Beans

oz fully cooked smoked Beef Sausage Link, cut into ¼ inch slices.

onion, diced

garlic,

cajun seasoning

smoked paprika

chili powder

onion powder

red pepper flakes

chicken stock

14.5 oz can diced tomatoes, do not drain

beans,

parsley

Heat a large 12-inch skillet (you need a...

Heat a large 12-inch skillet (you need a lid) on medium-high heat and add in the olive oil. Add in the sausage and saute for about 5 minutes, remove sausages to a plate, and set aside.

Add in the diced onion and cook 3-5...

Add in the diced onion and cook 3-5 minutes just until soft. Add in the minced garlic and cook another minute.

Add back in the sausages and sprinkle in...

Add back in the sausages and sprinkle in the Cajun seasoning,, paprika, chili powder, onion and garlic powder, and red pepper flakes and mix until coated.

Add in the chicken broth, tomatoes, and rice,...

Add in the chicken broth, tomatoes, and rice, Turn up the heat a bit and bring it to a simmer and stir scraping the bottom from any browned bits.

Move the skillet to the smallest burner and...

Move the skillet to the smallest burner and reduce the heat to the lowest temp. Place the lid on the skillet and cook for 20 minutes ( do NOT remove the lid to peek) then turn the heat off and let it sit for 5-10 minutes without lifting the lid.

Remove the lid and stir in the drained...

Remove the lid and stir in the drained beans and garnish with fresh chopped parsley.

This recipe for Black Beans and Rice is super easy to make in just 15 minutes (and budget friendly!). It&#039;s also extremely versatile and can be added to tacos, burrito bowls, tofu scrambles, and more.

Super Easy Black Beans & Rice

unsalted vegetable broth olive oil)

medium yellow onion (finely diced)

garlic (minced (I use this zester))

mild green chiles

brown rice (cooled)

black beans

sea salt

black pepper

rice vinegar white vinegar

lime juice

In a large non-stick saucepan, heat vegetable broth over medium-high heat. Add onion and garlic and cook until onion is soft and transparent, and garlic is fragrant.

Reduce heat slightly, then add the green chiles, pre-cooked rice, black beans, and salt and pepper. Heat until warm throughout, about 3-4 minutes, stirring occasionally.

Remove from heat, add vinegar, lime juice and cilantro. Stir to combine.

This dish is best served immediately, but can also be stored in the fridge in an airtight container for 2-3 days. If not eating immediately, I recommend adding a splash of lime juice to the dish before serving.

Eat on its own or, as a filling for a burrito or tacos, or with scrambled tofu for breakfast (see ideas for serving in the Notes section below). There are so many options!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1580594163/vftblof3tmi3lgwu4fp3.mp4

This recipe for Black Beans and Rice is super easy to make in just 15 minutes (and budget friendly!). It’s also extremely versatile and can be added to tacos, burrito bowls, tofu scrambles, and more.

Super Easy Black Beans and Rice

This is THE ONLY Rice and Beans recipe you’ll ever need! Made with simple ingredients, this dish is filling and very tasty.

Top 30 rice and beans recipes from across the web

The most viewed rice and beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 30 rice and beans recipes from across the web

The most viewed rice and beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Puerto Rican Style Beans

Instant Pot Rice And Beans (No Soak...

Hoppin&#8217; John

Costa Rican Gallo Pinto Recipe

Spinach and Chickpea Rice Pilaf

Sweet potato & red kidney bean hotp...

Spicy Chicken Meal Prep with Rice a...

Jamaican Style Cauliflower Rice and...

One-Pot Cajun Rice and Beans

Super Easy Black Beans & Rice

Red Rice and Beans

Puerto Rican Style Red Beans and Ri...

Jamaican rice and peas

Black Beans and Rice

Mexican Beans and Rice

Nicaraguan Gallo Pinto ( Rice and B...

Chipotle Black Bean, Brown Rice, an...

Very Veggie Rice and Beans

Puerto Rican Rice &amp; Beans with ...

Puerto Rican Rice &amp; Beans with ...

Jamaican Rice And Peas Recipe

Simple Rice and Beans Recipe

Shrimp Risotto

Plant Based Burrito Bowl

Penne alla Vodka

Pork Tenderloin and Peach Kebabs wi...

Jamaican Rice and Peas

Pastitsio

Rice and Beans

Gluten-Free Skillet Cornbread

The most viewed rice and beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Hoppin’ John

Puerto Rican Rice & Beans with ...

Puerto Rican Rice & Beans with ...