One Pot Cilantro Lime Rice (with Black Beans)
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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
- 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.
- 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.
- 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.
- 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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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.
Red Beans & Rice with Andouille Sausage @ 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
- Put sausage, beans, tomatoes, and green peppers with stock into the crockpot.
- Cover and cook on high for 3 to 4 hours or low for 5-6.
- 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.
- 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
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.
New Orleans Red Beans and Rice @ 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.