Spanish Chickpeas & Rice
Picture from Budget Bytes
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Spanish Chickpeas & Rice
Beth @ Budget Bytes
Ingredient
- 2 Tbsp olive oil
- 2 cloves garlic
- ½ Tbsp smoked paprika
- 1 tsp cumin
- ½ tsp oregano
- ¼ tsp cayenne pepper
- Freshly cracked black pepper
- 1 yellow onion
- 1 cup uncooked long grain white rice
- 1 15oz. can diced tomatoes
- 1 15oz. can quartered artichoke hearts
- 1 19oz. can chickpeas
- 1.5 cups vegetable broth*
- ½ tsp salt (or to taste)
- ¼ bunch fresh parsley
- 1 fresh lemon
Instructions
- Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
- Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
- Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
- Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it’s simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
- After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.
Please see source website for additional pictures and detailed instructions – Budget Bytes
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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.
Southwest Chicken, Kahlua Black Beans & Cheddar Rice
Picture from FarmGirlFollies.com
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Southwest Chicken, Kahlua Black Beans and Cheddar Rice
Jennife @ Farm Girl Follies
Ingredients
- Brown rice (enough to make 3 cups cooked)
- 2 Tablespoons butter
- 8 oz. Cabot Tomato Basil Cheddar, shredded
- 2 Tablespoons olive oil
- 1 lb. chicken breast, sliced into thin strips
- 1 packet Denny Mike’s Chick Magnet Southwest Seasoning
- 1 Tablespoon cumin
- 1 teaspoon cayenne pepper (to taste)
- 1 teaspoon paprika
- 2 teaspoons granulated honey
- 1 green pepper, chopped
- 1 small red, orange and yellow pepper, chopped
- 3 garlic cloves, minced
- 1 onion, sliced thin
- 2 cans black beans
- 1 Tablespoon red wine vinegar
- ¼ cup Kahlua
- 1 teaspoon Tabasco sauce (to taste)
- Kosher salt
Instructions
- Prepare 3 cups brown rice according to package directions. When rice is tender, stir in butter and shredded Cabot cheddar. Season with Kosher salt to taste. Set pan aside with lid on, to keep warm while preparing chicken and vegetables.
- Saute sliced chicken breast in a skillet with 1 Tablespoon olive oil. When no pink remains, sprinkle chicken with Denny Mike’s seasoning packet and 1 Tablespoon water. Stir to combine.
- While chicken cooks, saute garlic in 1 Tablespoon olive oil in a second skillet for 1-2 minutes. Add peppers and onions to the garlic. Saute until tender.
- Rinse and drain black beans. Add to the skillet.
- Combine seasonings and honey in a small bowl. Add seasonings, vinegar, Kahlua and Tabasco to the vegetables and stir to combine. Season with Kosher salt to taste.
- Add chicken to the skillet with the beans and vegetables, and continue cooking for 2-3 minutes.
- Serve chicken and bean mixture over cheddar rice. Or, combine rice and bean mixture, then spoon into a large tortilla and roll tightly. Serve burrito with salsa and sour cream.
Please see source website for additional pictures and detailed instructions – Farm Girl Follies
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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.
New Orleans Red Beans and Rice @ Joy the Baker
Photo by Joy the Baker
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New Orleans Red Beans and Rice
Joy Wilson @ Joy the Baker
Ingredients
- 1 pound dried red beans, rinsed and picked through for stones
- 1/3 cup diced pancetta
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 1 green or red bell pepper, deseeded and diced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- pinch cayenne or a few dashes of Tony Chachere Seasoning
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, coarsely chopped
- 2 teaspoons fresh thyme, roughly chopped
- 1/2 pound cooked smoked sausage cut into 1-inch pieces
- about 10 cups chicken stock
- 2 bay leaves
- 6 cups cooked white rice
- chopped green onions, garnish
Instructions
- Place clean dried beans in a medium pot and cover with room temperature water. Allow to soak overnight before making the beans.
- If you don’t have time to soak the beans overnight, don’t fret. Place the clean dried beans in a medium pot and cover with room temperature water. Place over medium heat and bring to a boil. As soon as the beans boil, cover, remove from heat, and allow to soak for 1 hour. Carry on with the recipe.
- In a large soup pot over medium heat, cook pancetta until very well crisp, about 6 minutes.
- Add the onions, celery, and bell pepper and cook until vegetables are very well done, about 8 minutes.
- Add salt, pepper, and cayenne or Tony Chachere Seasoning and stir to combine.
- Stir in the garlic, parsley, thyme, and sliced sausage. Increase heat to medium-high and cook until the sausage is well browned, about 5 minutes. Stir frequently.
- Add the softened beans to the pot, the stock, and bay leaves. Reduce heat to low and allow to simmer for about 2 hours, uncovered, until the beans are well softened.
- Taste and season with more salt or pepper.
- For a slightly smoother consistency, blend about 1/3 of bean and sausage mixture in a blender or food processor and return to the pot. This way, some of the beans will be ground smooth and some will be kept whole, creating a really lovely consistency. You can also smooth out some of the beans by mashing them against the side of the pan once they’re softened, but I like the bender method best.
- Serve beans with white rice and a hearty garish of green onions.
Please see source website for additional pictures and detailed instructions – Joy the Baker
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.
72 Ways to Prepare Beans & Rice...and Love IT! 