beans and rice

This black beans and rice recipe is cilantro lime rice and black beans, all cooked together to make a savory and flavorful side dish. Black beans and rice are perfect when paired with grilled meats or served alongside Mexican or Cuban food.

Black Beans and Rice

olive oil

onion (finely diced)

garlic

long grain white rice (uncooked)

cumin

chicken broth

salt and pepper

black beans

lime juice

cilantro leaves (chopped)

cilantro sprigs and lime wedges

Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook for 2-3 minutes or until tender.

Add the rice and cook for 1-2 minutes.

Add the cumin, chicken broth, salt and pepper. Bring the pot to a boil.

Cover the pot and turn the heat down to low. Simmer for 15 minutes or until rice is tender.

Stir the beans into the rice. Cover the pot and let sit off the heat for 3-5 minutes or until beans are warmed through.

Stir in the lime juice and cilantro. Fluff the rice with a fork. Taste and add more salt and pepper if desired.

Garnish with cilantro sprigs and lime wedges, then serve.

These easy vegan stuffed peppers are made with whole food ingredients and are a hearty and delicious dinner idea the whole family will love.

The Best Vegan Stuffed Peppers

brown rice (or your favorite grain)

vegetable broth

sea salt

oz black beans (drained and rinsed well)

tbsp chili powder

tsp cumin

tsp chipotle chili powder

tsp smoked paprika

salt

black pepper

large bell peppers

jalapeno pepper (core removed and finely chopped)

onion (finely chopped)

tomato (finely chopped)

spinach (chopped (measure before chopping))

OPTIONAL TOPPINGS

Vegan cheese

cilantro

Preheat the oven to 400˚F (204˚C)

FOR THE PEPPERS

Cut the tops off of the peppers and scoop out the core and seeds. Remove the stems from the tops and finely chop the pepper to add to the filling. Rub with a thin layer of olive oil and place in a large baking pan, making sure they don’t touch. Roast for approximately 40 minutes, or until they’re fork tender. They will probably collapse. That’s fine, don’t worry.

FOR THE RICE

Combine the 1 cup rice and 1 ½ cups vegetable broth, and a pinch of sea salt in a medium saucepan and bring to a boil. Once the broth is boiling, cover the pan and reduce the heat to simmer and cook for 40 minutes) or until the broth is completely evaporated and the rice is tender. Remove from heat, keep covered, let sit for 10 minutes. NOTE: Check the cooking instructions on the package of rice that you use and follow those directions if they’re different than ours.

Heat a large skillet on medium heat, add the 1 tbsp (15 g) of chili powder, 2 tsp of cumin, 1 tsp smoked paprika, and stir. Continue stirring until the spices release their oil and become fragrant, approximately 3 to 4 minutes.

Add 1 tbsp of olive oil to the pan with the spices and when the oil is hot, add the chopped red bell pepper, jalapeno, and onion, and stir to combine. Cook until the onion becomes translucent, approximately 5 to 7 minutes. Add the garlic and stir to combine. Cook for another 2 minutes. Remove from heat.

Combine the rice, 3 cups of spinach, chopped tomato, and ½ cup of cilantro to the vegetables and stir to completely combine.

Stuff the bell peppers to the top with the filling and add vegan cheese to the top if desired. Roast for 15 minutes.

Sprinkle the top with freshly chopped cilantro.

This is a classic, nutritious dish that's full of flavor, which makes it the perfect comfort food. It’s fantastic as a side, and even better as a main course.

My Mom's Favorite Rice and Beans

kidney beans (or 4 15-oz cans)

water (128 fl oz)

red onion, diced (about ½ cup)

green bell pepper,

Roma tomato, chopped (about ½ cup)

garlic, minced

vegetable oil, divided

chicken bouillon cube (about 2 tbsp)

smoked paprika

white rice

Kosher salt

Clean and rinse dried kidney beans, removing any debris.

Soak in 4 quarts warm water for at least 8 hours before cooking.

Reserve 11 cups of the water for cooking, and discard the rest. Rinse and drain beans, and set aside.

To Prep:

Add the onion, bell pepper, tomato, garlic, and 1 tablespoon vegetable oil to a medium-sized saute pan, and place over medium heat. Saute for 4 minutes, stirring constantly.

Add 1 cup reserved water, bouillon cube, smoked paprika, ground cumin, and black pepper.

Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes.

In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water.

Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes. Allow pressure to release naturally.

To Make Sofrito and Pressure Cook:

Meanwhile, coat a large, heavy pot with remaining vegetable oil and place over medium heat. Add rice and salt.

Saute rice for 2 minutes until slightly toasted, then add 4 cups water and mix well. When water starts to gently boil, cover and reduce heat to medium-low. Cook for 20 minutes.

Uncover rice and fluff thoroughly with a fork.

Fold rice and beans together in the pot or in a large bowl, using a rubber spatula.

To Cook Rice and Finish Dish:

I served this during Lent last spring. But it was so good I've been serving it throughout the year. Love this recipe!

Ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!

Quickie Black Eyed Peas and Greens

onion

garlic (0.16)

olive oil (0.32)

15 ounces. cans black eyed peas (2.37)

tsp dried oregano (0.05)

tsp smoked paprika (0.05)

cayenne pepper (0.02)

tsp black pepper (0.03)

vegetable broth (0.26)

fresh spinach (0.85)

Dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.

Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika, cayenne pepper, black pepper, and vegetable broth. Stir to combine.

Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low, and allow the peas to simmer for 15 minutes, stirring occasionally.

After the peas have simmered for about 15 minutes, use the back of a spoon to smash some of the peas against the side of the pot to thicken the broth (or use an immersion blender to blend a small portion of the peas).

Add the fresh spinach to the pot and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasoning to your liking. Serve hot with bread or rice.

Puerto Rican Rice and Beans is a dish with bold flavors, it&#039;s easy to prepare, and it&#039;s budget-friendly! Make it a meal with a side of ripe yellow plantain slices, or serve it as a sidekick to any protein.

Puerto Rican Style Red Beans and Rice

Tbsp cooking oil, divided (0.16)

sazón (0.17)

salt pork, small dice (1.83)

onion, diced (0.42)

Tbsp garlic, minced (about 3 cloves) (0.14)

tomato sauce (0.59)

Tbsp sofrito (0.72)

tsp Better Than Bouillon, Roasted Chicken Base* (0.12)

Tbsp distilled white vinegar (0.07)

sweet potato, large dice (0.74)

green bell pepper, diced (0.79)

kidney beans, drained (1.68)

white medium grain rice, rinsed (0.76)

water (0.00)

tsp salt, plus more to taste (0.05)

Add 2 tablespoons of cooking oil to a medium-sized heavy-bottomed pot over medium-high heat. Once it has warmed, add the salt pork and sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.

Lower the heat to medium and add the onion. Cook for 2 minutes, then add the garlic. Cook for 1 minute until fragrant.

Add the tomato sauce, sofrito, chicken bouillon, and vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.

Add the green bell pepper and the sweet potato. Cook for five minutes.

Add the beans and enough water to cover them. Stir and taste the broth. Add salt to taste.

Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.

For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the rice, mix it into the oil and let it toast for a minute. Next, add the boiling water and 2 teaspoons of salt to the rice and stir.

Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape.

Cook the rice without stirring until the grains are tender, about 15 to 20 minutes. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.

Vegan Plantain Burrito Bowls with Cilantro Lime Rice, Quick Cuban Black Beans, Fresh Mango Salsa, and Pan-Fried Plantains are the perfect meatless meal to add to your meal plan! 

Vegan Plantain Burrito Bowl with Mango Salsa

white rice,

water

lime (about 2 Tbsp.)

Salt and pepper,

yellow plantains,

Tbsp. avocado oil or coconut oil

Salt

mango (about 3 yellow or 2 red mangos)

red bell pepper

red onion

jalapeno*

Salt and pepper

Black

Sprouts chili powder

Sprouts cumin

Add rice, water, and a pinch of salt to a medium saucepan.

Cover and bring to a simmer over medium-high heat. Simmer for 4-5 minutes, then reduce heat to LOW and allow rice to steam for an additional 10-15 minutes, or until all the liquid is absorbed and the rice is tender.

When the rice is cooked, remove lid and stir in lime juice, cilantro, and salt and pepper, to taste. Gently fluff with a fork to combine.

Taste and add additional salt, pepper, lime juice, or cilantro as needed.

Start the Cilantro Lime Rice:

Heat avocado or coconut oil in a medium skillet over medium heat.

Working in batches so as not to overcrowd the pan, add sliced plantains to the pan and cook 3-4 minutes per side, or until golden. Transfer to a plate and repeat with remaining plantains until they&#8217;re all cooked.

When all the plantains have been cooked, flatten the plantains. To flatten, place the cooked slices between sheets of parchment paper and press down on them with the bottom of a glass, or the back of a spoon.

Return flattened plantains to your skillet and cook an additional 2-3 minutes per side. Season generously with salt, to taste.

Meanwhile, Start Plantains:

Combine diced mango with bell pepper, red onion, minced cilantro, 1 Tbsp. jalapeno, and the juice of 1 lime. Add salt and pepper.

Taste for seasoning, adding additional jalapeno, lime juice, salt or pepper, to taste. Set aside.

While the Plantains are Cooking, Make Your Mango Salsa:

In a small saucepan, heat 2 cans (drained, but not rinsed) of black beans with chili powder and tsp. cumin until the beans are warm. Keep on low heat until ready to serve.

For Quick Cuban Style Black Beans:

Layer cilantro lime rice, Cuban-style black beans, mango salsa, and cooked plantains.

Add additional toppings as desired (such as guacamole, avocado, or tomatillo ranch).

To assemble burrito bowls:

These bowls are absolutely amazing!!! I have made this several times and it’s always delicious!! Thank you for such a wonderful recipe

So good! I’ve never had plantains and this was incredible!

OMG my husband and I loved this recipe, everything goes so we'll together! One of my favorite recipes, thank you so much! :)

This was AMAZINGLY full of FLAVOR!! I love how you can include what you like best and each person can pick their own ingredients.  I spiced it up as I like heat, finished it with drizzled toasted sesame oil, radish sprouts and dollop of Sriracha.  Next time I'm going to try it with a poached egg as well! YUM, YUM, YUM! Can't wait to try some of your other recipes! Thanks for sharing!

This recipe was delicious think I found a new favorite recipe to fix.. Thanks so much

Love this recipe and will make this in lieu of plantain black bean tacos from now on.  I used Greek yogurt in the dressing in lieu of mayo and it really kept the flavors of the entire dish fresh and tangy.

We made these burrito bowls pretty much as written except we air-fried the plantain instead of pan frying it. We opted to add in 1 diced avocado as well. This meal was such a treat! We will definitely be making it again and again while mangos are in season. Thank you for sharing!

https://content.jwplatform.com/videos/j02v0g4Y.mp4

Vegan Plantain Burrito Bowls with Black Beans and Mango Salsa

Plantain Burrito Bowls

This red beans and rice is dried red beans simmered with ham, vegetables, spices and sausage, then served over steamed rice. A classic comfort food dish that's perfect for the heartiest of appetites!

Red Beans and Rice

beans

onion (chopped)

green bell pepper (chopped)

celery (chopped)

bay leaves

cayenne pepper

thyme

parsley

Cajun seasoning

sausage

herbs

Rinse the beans. Put them in a bowl of water and soak for 6-8 hours.

Heat the olive oil in a large pot over medium heat. Add the onion, green pepper and celery.&nbsp;

Cook for 3-4 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds.

Place the beans, chicken broth, bay leaves, cayenne pepper, thyme, parsley, Cajun seasoning and ham hock (or ham bone) in the pot. If you're using diced ham instead of a ham hock or bone, reserve it for later on.

Bring the pot to a boil, then reduce the heat to low and simmer for 1 1/2 - 2 hours or until beans are tender.

Remove the ham hock from the pot. Cut the meat off the bone then coarsely chop. Discard the bone.

Add the diced ham and sausage to the beans. Cook for an additional 20 minutes or until sausage is heated through. Taste and add salt and pepper if needed.

Serve the beans over the rice, topped with fresh herbs.

African Rice and Beans -- spicy flavorful rice and beans combo flavored with onions, thyme, smoked paprika and garlic.&nbsp;

African Rice and Beans

red / palm / oil

garlic (minced)

½ scotch bonnet pepper cayenne pepper

tomatoes diced

rice

beans (black, red, black-eyed peas)

crayfish (optional)

chicken bouillon (optional)

Heat a saucepan with oil. Then add onions, garlic, thyme, smoked paprika and hot pepper, sauté for about a minute, add tomatoes. Cook for about 5-7 minutes.

Top 13 beans and rice recipes from across the web

The most viewed beans and rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black Beans and Rice

The Best Vegan Stuffed Peppers

My Mom's Favorite Rice and Beans

Quickie Black Eyed Peas and Greens

Puerto Rican Style Red Beans and Ri...

Vegan Plantain Burrito Bowl with Ma...

Red Beans and Rice

African Rice and Beans

Black Beans with Eggs

Red Beans and Rice

Best Morisqueta Recipe

New Orleans vegan red beans and ric...

Quick Pinto Beans & Rice (One-Pot!)

Top 13 beans and rice recipes from across the web

The most viewed beans and rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Beans and Rice

The Best Vegan Stuffed Peppers

My Mom's Favorite Rice and Beans

Quickie Black Eyed Peas and Greens

Puerto Rican Style Red Beans and Ri...

Vegan Plantain Burrito Bowl with Ma...

Red Beans and Rice

African Rice and Beans

Black Beans with Eggs

Red Beans and Rice

Best Morisqueta Recipe

New Orleans vegan red beans and ric...

Quick Pinto Beans & Rice (One-Pot!)

The most viewed beans and rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine