Best Mexican Black Beans And Rice Recipes

Mexican Black Beans and Rice image

Provided by DannyBoy

Time 30m

Yield 4

Number Of Ingredients 15

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery, chopped
1 tomato, chopped
½ cup frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
¼ cup water, or as needed
2 cups cooked white rice
salt to taste

Steps:

Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
Remove from the heat and stir in cooked rice until coated. Season with salt.

Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g

Cheesy Mexican Rice With Black Beans and Corn image

Provided by gailanng

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup basmati rice (cooked to package instructions with a firm texture) or 1 cup white rice (cooked to package instructions with a firm texture)
2 -3 tablespoons olive oil
1 large onion, diced
4 garlic cloves, finely chopped
1 jalapeno pepper, finely diced (to taste)
1 cup corn
2 tablespoons chili powder (chipotle, ancho, etc.)
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed well
1 (10 ounce) can diced tomatoes and green chilies, drained
2 cups shredded cheddar cheese (plus extra for melting on top) or 2 cups monterey jack cheese (plus extra for melting on top)
chopped cilantro, chopped green onion, sour cream and avocado for garnish
tortilla chips (optional)
flour tortilla (optional)

Steps:

In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed.
Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.).
Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.

Nutrition Facts : Calories 641.9, Fat 28.7, SaturatedFat 13.4, Cholesterol 59.3, Sodium 709, Carbohydrate 72.2, Fiber 11.5, Sugar 4.5, Protein 27.7

Mexican Yellow Rice and Black Beans image

Provided by PaulaG

Categories Brown Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup uncooked brown rice, rinsed and drained
1/2 teaspoon ground turmeric
2 cups vegetable stock or 2 cups chicken stock
1 medium onion, chopped
1 large jalapeno pepper, seeded and diced
1/2 medium bell pepper, diced
1/2 medium red bell pepper, diced
1/8 teaspoon crushed red pepper flakes
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1 tablespoon olive oil
2 ounces sharp cheddar cheese, shredded
1/4 cup fresh cilantro, snipped
2 medium limes, quartered

Steps:

Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
Stir the drained beans and cumin into the mixture adding salt to taste.
Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
To serve, divide the rice into 4 equal portions and place on individual plates.
Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
Serve lime wedges on the side to squeeze over all.

Nutrition Facts : Calories 348.7, Fat 9.8, SaturatedFat 3.8, Cholesterol 14.9, Sodium 386.1, Carbohydrate 53.4, Fiber 10.1, Sugar 3.3, Protein 14

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE image

Number Of Ingredients 14

1/2 onion
1 clove garlic
1/2 cup uncooked rice
1/2 cup uncooked green lentils
2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1 can black beans drained and rinsed
1/2 cup fire roasted tomatoes drained
1 can diced green chiles 4 oz
1 zucchini shredded small
1/2 cup frozen corn thawed
1 cup red enchilada sauce
3/4 cup grated cheddar cheese

Steps:

Heat a large pot or saucepan over medium high heat.
When the pot is heated add oil and add in the onion and garlic.
Sauté for a couple minutes then add in the rice and lentils
Add in the stock, stir and bring to a boil.
Once boiling, cover and reduce the heat to low.
Simmer for 30-40 minutes, or until lentils and rice are tender
If there is any excess liquid drain it.
Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together
Heat the mixture until the cheese is melted.
Top with the remaining cheese and cover with a lid.