Best Dogs N Beans Rice Bowl Recipes

REFRIED BEANS AND RICE BOWL

Steps:

• Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside.
• Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt.
• To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls.

RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL

Steps:

• Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
• Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
• Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.

HOT DOGS, BEANS AND RICE

Steps:

• 1. Chop hot dogs into 1 inch pieces and add them to the 1 Tsp melted butter in a fry pan. Brown the hot dogs til they are plump.
• 2. Meanwhile, put the beans in a large casserole dish or pan. Add brown sugar, mustard, garlic and onion to the beans and mix. When the hot dogs are ready, add them (with the browned butter and all) into the beans. Cover with a lid or foil and bake in the oven at 400 degrees for 35- 40 mins. Until bubbly.
• 3. While the dogs and beans are baking, you will make the rice. Bring the 4 cups water, 1 Tsp salt and 3 Tbsp butter to a boil. Add 2 cups of rice, then stir just to mix it in. (hint: this is the only time you can stir the rice until you serve it) Bring the rice to a rolling boil on high heat, uncovered When you start to see the rice on the top of the water, without water, you will then cover the rice and turn the the temperature down to the lowest setting. Do not lift the lid. Then after 20 mins, check the rice by bringing a spoon down to the bottom of the pan/rice and see if it is mushy or dry. If it is dry, it is done.
• 4. Fluff rice Put dogs and beans over or on side of rice.

RICE AND BEAN BOWL DINNER

Steps:

• Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
• In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
• In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.

HOT DOGS 'N' RICE

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Add rice; cook and stir for 2-3 minutes. Add 1-1/4 cups water and hot dogs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Add the tomatoes, ketchup and remaining water. Cover and cook until rice is tender.

SWEET POTATO AND BLACK BEAN RICE BOWLS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potato cubes on a large sheet tray and liberally drizzle with the coconut oil, then sprinkle with the coriander and a good amount of salt. Toss and spread out into a flat, even layer. Bake for 15 minutes, toss, then bake until golden and tender, another 10 minutes.
• Meanwhile, stir together the rinsed rice, 4 cups water, bay leaf and 1 teaspoon salt in a medium saucepan. Bring up to a boil over medium-high heat, cover, decrease the heat to low and simmer for 10 minutes. Remove the lid, increase the heat to medium and cook until all of the liquid has absorbed, about 5 minutes. Let sit uncovered for 5 minutes.
• Spoon the cooked rice into a large bowl then add the lime zest and juice, jalapeño, cilantro and black beans. Toss together, then taste for seasoning and add more salt if needed.
• To serve, scoop some of the rice and bean mixture into a shallow bowl, then top with some of the roasted sweet potatoes, sliced avocado, cilantro sprigs, sliced jalapeños and a lime wedge.

HOT DOG BEANS AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick cooking spray. Heat oil in pan over medium high heat until hot. Add onion, pepper and garlic; cook and stir 2 minutes or until onion is tender. Add beans, hot dogs, cooked rice, broth, ketchup, sugar, molasses and mustard to vegetables; stir to combine. Pour into prepared dish. Cover tightly with foil and bake 30 minutes.