Red Rice and Beans
Red Rice and Beans
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Servings: 6
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium onion diced
- 1 large bell pepper diced
- 2 garlic cloves minced
- 1 tsp. ground cumin
- 1/4 tsp. red pepper flakes or to taste
- 5 oz. 1 can diced tomatoes
- 2 cups long grain brown rice
- 4 cups vegetable broth
- 16 oz. 1 can black beans, rinsed
- 1/4 cup cilantro chopped
Directions
- Pour ¼ cup extra virgin olive oil into a large skillet.
- Toss in the diced onion and sauté for 5 minutes.
- Mix the diced bell pepper, minced garlic, cumin and red pepper flakes in a bowl.
- Add the ingredients in the bowl to the tempered onions in the skillet and cook for 4 minutes.
- Stir in tomatoes and leave for 5 minutes.
- Combine the brown rice and veggie broth with the ingredients in the skillet, stir and allow the mixture to boil.
- Reduce the heat to low, cover with a fitting lid and allow the mixture to simmer for about 40 minutes until the rice is fluffy and cooked through.
- Toss in the rinsed black beans and stir well.
- Sprinkle chopped cilantro on top and allow to rest for 5-6 minutes.
- Serve warm.
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Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans
***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
Cuban Rice and Black Bean Salad with Jalapeño Mustard
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Cuban Rice and Black Bean Salad with Jalapeño Mustard
This recipe comes to us from Frank’s RedHot Website
Ingredient
- 1 Tbsp. FRENCH’S® Classic Yellow® Mustard
- 3 Tbsp. Olive oil
- 3 Tbsp. apple cider vinegar
- 3 Tbsp. mayonnaise
- 2 Tbsp. chopped jalapeños
- 1 Tbsp. chopped cilantro
- 1/2 tsp. ground cumin
- 1 tsp. FRANK’S RedHot® Original Cayenne Pepper Sauce
- 2 cups cooked white rice
- 1 (15 ounce) can black beans,drained and rinsed
- 1 cup julienne bell peppers and whole kernel corn
Directions
- WHISK together mustard, vinegar, mayonnaise, jalapeños, cilantro, cumin and Frank’s RedHot Sauce in large bowl.
- STIR in rice, black beans, bell peppers and corn; toss to blend. Cover and refrigerate until chilled. Garnish as desired.
Please see source website for additional pictures and detailed instructions – Frank’s RedHot Website
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~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Buy the book (in Print or on Kindle)
“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
Rice & Bean Cakes
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Bean & Rice Cakes
This recipe comes to us from Jan at Savvy Mom
Ingredient
- 2 cups cooked rice
- 1 cup frozen corn kernels
- 1 cup pinto or black beans
- ⅔ cup grated cheddar cheese
- 2 green onions, trimmed and sliced
- 2 eggs
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp salt
Directions
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Preheat the oven to 400˚F and liberally grease a standard muffin tin.
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In a medium mixing bowl combine the rice, corn, beans, cheese and green onions. In a smaller bowl, whisk together the eggs, chili powder, cumin and salt.
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Add the egg mixture to the rice and stir well. Divide evenly between muffin tin and bake for 12–15 minutes or until the rice is slightly golden.
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Allow to cool for 5 minutes before removing from muffin tin.
Please see source website for additional pictures and detailed instructions – Savvy Mom
Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Buy the book (in Print or on Kindle)
“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
