A great recipe for rice and beans?

Question

I would like to make a rice and beans dish to go with baked Mexican style tilapia tonight. I have red beans, black beans etc in my pantry. I simply can't find a great recipe for authentic or not so authentic rice and beans. Do you have a favorite recipe?
I also have onions, garlic, and spices galore to choose from.
Thank you so much

Answer 1

Spicy Beans and Rice

INGREDIENTS
1 1/2 cups water
1/2 cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
1/2 cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
1/2 (2 ounce) can sliced black olives, drained

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.

Answer 2

Mexican Rice and Bean Soup

1/2 cup chopped onions
1/3 cup chopped green peppers
1 garlic clove minced
1 tbsp oil
4-oz pkg. sliced or chipped dried beef
18-oz can tomato juice
15 1/2- oz can red kidney beans, undrained
1 1/2 cups water
1/2 cup long-grain rice, uncooked
1 tsp paprika
1/2 - 1 tsp chili powder
1/2 tsp salt
dash of pepper

1. Cook onions, green peppers and garlic in oil in skillet until vegetables are tender but not brown. Transfer to slow cooker.

2. Tear beef into small pieces and add to slow cooker.

3. Add remaining ingredients. Mix well.

4. Cover. Cook on low 6 hours. Stir before serving.

Makes 6 servings.

Answer 3

Calypso Rice and Beans:

1 cup dried black beans

Rice:
1 tablespoon olive oil
1 1/4 cups chopped onion
1 cup chopped celery
1 1/2 tablespoons minced seeded jalapeño pepper
3/4 teaspoon salt
4 garlic cloves, chopped
2 bay leaves
1 1/2 cups uncooked basmati rice
3 1/2 cups water

Remaining ingredients:
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
3/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups diced pineapple
1/4 cup minced fresh cilantro

Sort and wash beans, and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Cover beans with 2 inches of water. Bring beans to a boil over medium-high heat. Reduce heat, and simmer for 1 1/2 hours or until tender. Drain beans, and set aside.

To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, celery, jalapeño, salt, garlic, and bay leaves; sauté 4 minutes. Add rice; cook 1 minute. Add 3 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.

Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

Yield: 16 servings (serving size: about 2/3 cup)

Answer 4

ok, so I cheat! i purchase Zatarrains' pink Beans and Rice blend and make it up. I upload a mixture of asiago, provolone, jack, and cheddar cheeses to it. I also upload smoked sausage often times as well. Zatarrains is tremendous because they have all the spices and stuff waiting to flow for you!

Answer 5

My favorite one is from epicurious.com! It's called Tommy's Rice and Beans. It uses black beans, but you could easily sub red beans if you wanted. It's also insanely simple but so good. I use it for enchilada filling or just eat it straight. The kick comes from the vinegar.

You won't be disappointed!