Tag Archives: Chicken Stock

One Pot Cilantro Lime Rice (with Black Beans)

Picture from Carls Bad Cravings

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One Pot Cilantro Lime Rice (with Black Beans)

Jen @ Carlsbad Cravings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup red onion, chopped
  • 1-2 jalapenos, chopped, seeded and deveined (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 1/2 cups long grained rice, rinsed and drained
  • 3 cups chicken broth (may sub vegetable broth)
  • 1 (14.5 oz) can black beans, rinsed and drained (optional)
  • 3 tablespoons green chilies (from 4 oz. can of green chilies)
  • Freshly cracked salt and pepper to taste
  • 1 tablespoon butter (optional)
  • 1/2 cup loosely packed cilantro, chopped
  • 2 tablespoon lime juice

Instructions

  1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add red onions and jalapenos saute 3-5 minutes or until tender.
  2. Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans, green chilies and chicken broth and bring to a boil.
  3. Reduce heat to low (dial should be a little above lowest setting) and simmer, covered, for approximately 20 minutes or until rice is tender, stirring at 15 minutes.
  4. Remove from heat and let sit, covered, for 5 minutes. Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.

Please see source website for additional pictures and detailed instructions – Carlsbad Cravings

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BookCover - FRONT
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.

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Red Beans & Rice with Andouille Sausage @ A Camera and A Cookbook

Photo by A Camera and A Cookbook 

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Red Beans & Rice with Andouille Sausage

Lysha @ Photo by A Camera and A Cookbook

Ingredients

  • 1 lb. Cajun style Andouille sausages, diced
  • 2 (15 oz.) cans kidney beans, drained and rinsed
  • 1 (14 1/2 oz.) can diced tomatoes (with onions and green peppers)
  • 1/2 cup chopped green pepper
  • 1 cup of uncooked rice (4 cups of cooked rice)
  • 2 cups stock (I used chicken stock)
  • 1 tablespoon Cajun seasoning (I used Tony Chachere’s)
  • salt and pepper

Instructions

  1. Put sausage, beans, tomatoes, and green peppers with stock into the crockpot.
  2. Cover and cook on high for 3 to 4 hours or low for 5-6.
  3. The recipe says you can put the rice in with step one, but I was chicken, so I cooked the rice separately right before time to eat.
  4. Season with Cajun seasoning, salt, and pepper to your liking.

Please see source website for additional pictures and detailed instructions – A Camera and A Cookbook

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Buy the book (in Print or on Kindle)

BookCover - FRONT
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

  1. Place clean dried beans in a medium pot and cover with room temperature water. Allow to soak overnight before making the beans.
  2. 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.
  3. In a large soup pot over medium heat, cook pancetta until very well crisp, about 6 minutes.
  4. Add the onions, celery, and bell pepper and cook until vegetables are very well done, about 8 minutes.
  5. Add salt, pepper, and cayenne or Tony Chachere Seasoning and stir to combine.
  6. 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.
  7. 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.
  8. Taste and season with more salt or pepper.
  9. 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.
  10. 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.

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Buy the book (in Print or on Kindle)

BookCover - FRONT
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.