Say Goodbye To Boring Rice And Beans (3 Recipes)
Recipes in this Video
Green Rice with Black Beans, or Arroz Verde con Frijoles Negros, is a vibrant dish rooted in Mexican cuisine, often enjoyed as a staple side or main course. The green color comes from blending fresh herbs and vegetables, which not only adds flavor but also nutrition. Traditionally served alongside various meats or as a vegetarian option, this dish showcases the use of local ingredients and reflects the rich culinary heritage of Mexico. In modern kitchens, it has gained popularity for its ease of preparation and versatility, making it a beloved choice for family meals and gatherings.
Ingredients
- ●long-grain rice
- ●black beans
- ●cilantro
- ●green bell pepper
- ●jalapeño
- ●onion
- ●garlic
- ●vegetable broth
- ●lime juice
- ●olive oil
- ●salt
- ●black pepper
- ●cumin
- ●chili powder
- ●green onions
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2Blend cilantro, green bell pepper, jalapeño, onion, and garlic with vegetable broth until smooth.
- 3Heat olive oil in a large saucepan over medium heat until shimmering.
- 4Add the blended mixture to the saucepan and cook for 3-4 minutes until fragrant.
- 5Stir in the rice and cook for 2-3 minutes until lightly toasted.
- 6Pour in the vegetable broth and bring to a boil.
- 7Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.
- 8Meanwhile, rinse and drain the black beans.
- 9Once the rice is done, fluff it with a fork and stir in the black beans, lime juice, salt, and spices.
- 10Adjust seasoning to taste and let sit for 5 minutes before serving.
- 11Garnish with chopped green onions and additional cilantro if desired.
Ingredient Alternatives
vegetable broth
Healthier: water
Cheaper: chicken broth
Water reduces sodium and calories, while chicken broth is often less expensive.
black beans
Healthier: pinto beans
Cheaper: canned beans
Pinto beans are lower in calories, and canned beans are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups long-grain red rice
- ●1 can (15 oz) pinto beans, drained and rinsed
- ●4 cups vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Rinse the red rice under cold water until the water runs clear.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and sauté for an additional minute until fragrant.
- 4Stir in the cumin, paprika, salt, and black pepper, cooking for another minute to toast the spices.
- 5Add the rinsed red rice to the pot and stir to coat the rice with the oil and spices.
- 6Pour in the vegetable broth and bring the mixture to a boil.
- 7Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, or until the rice is tender and the liquid is absorbed.
- 8After the rice is cooked, gently fold in the pinto beans and heat through for about 5 minutes.
- 9Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 10Serve warm, garnished with fresh cilantro.
Equipment
Ingredients
- ●2 cups long-grain rice
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●1 tsp ground cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper
- ●3 cups vegetable broth
- ●2 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Rinse the rice under cold water until the water runs clear, then drain.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
- 3Add the minced garlic, cumin, paprika, salt, black pepper, and cayenne pepper. Stir and cook for another minute until fragrant.
- 4Add the rinsed rice to the pot and stir to coat the rice with the spices and oil.
- 5Pour in the vegetable broth and bring to a boil.
- 6Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
- 7Stir in the kidney beans and cook for an additional 5 minutes to heat through.
- 8Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 9Garnish with fresh cilantro before serving.
Equipment
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