How To make Mexican Beans& Rice
10 ml 2 tsp sunflower oil.
1 lg Onion peeled and chopped.
One green chili de-seeded And chopped. 225 g 8 oz long grain rice
2 Tomatoes skinned and
De-seeded 750 ml 1,25 pt vegetable stock.
100 g 3,5 oz pinto or red kidney
Beans cooked. Ground black pepper.
Heat the oil in a non-stick frying pan and cook the onion until soft (about 5 minutes). Add the chili and rice and cook for a further 2 minutes or until the rice turns opaque. Chop the tomato and add to the rice. Pour in stock, bring to the boil, cover and simmer for 10 minutes. Add the beans and black pepper, adding extra water if necessary. Cook for a further 5 minutes. Drain and serve. 264 Calories 1120 kj. 6,8 g protein. 57,1 g
carbohydrate of which 4,0 g sugars. 2,5 g fat of which 0,4 g saturates. 0,2 g sodium. 4,3 g dietary fibre.
How To make Mexican Beans& Rice's Videos
Quick Mexican Beans & Rice (Vegan & Gluten Free)
Basic Batches S01E05 - Bean Busy!
In this episode we throw together a super simple and fairly quick beans and rice recipe. And it is both vegan and gluten-free, so it will suit everyone!
For the recipe, please donate on my Patreon page.
Catch me on social media!
facebook.com/basicbatches
instagram.com/nique_of_thyme/
The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Pinto Beans & Rice...But Not How you Would Expect It
EPISODE 697 - How to Make Spanish Pinto Beans & Rice | Alubias Pintas a la Jardinera con Arroz Recipe
FULL RECIPE HERE:
GET THE SAFFRON I USED:
YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Cuban Black Beans and Rice
2 tsp olive oil
1/4 chopped onion
1 1/2 tbsp sofrito (substitution= 1/4 green pepper and small amount cilantro)
if you use the substitution, it is not the same as using soffrito, but I promise your rice will still taste excellent!
1 cup rice (I used jasmine)
1 cup water (yes only one cup)
1 can of black beans 15 oz
spices: 1/2 tsp salt
1/4 garlic powder
cumin
black pepper
oregano
1 bay leaf
Stunning Spanish Rice with Garbanzo Beans & Peas
EPISODE #436 - How to Make Spanish-Style Saffron Rice with Garbanzo Beans & Peas
FULL RECIPE HERE:
BUY THE GOLDEN SAFFRON I USED HERE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
MY SWISS DIAMOND PANS:
MY SWISS DIAMOND KNIVES:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
--------------------------------------------------------------------------------------------------------
MUSIC PROVIDED BY:
YouTube Audio Library
5-INGREDIENT Mexican Black Beans & Rice Recipe (Vegan Travel Meal Idea) | spice up canned beans
Are you looking for a yummy and easy travel meal idea? You have to try this 5-Ingredient Mexican Black Beans recipe. It's vegan, vegetarian, gluten free and ready in 30 minutes or less. I'm sharing this recipe because while eating at the best vegan restaurants (and reviewing them) can be fun, it's more sustainable to cook for yourself when traveling. Ecotourism for the win!
Ingredients:
• 1 can coconut milk
• 1 can black beans
• 1/2-1 cup salsa (amount depends on spicy you like it)
• 1 Onion
• 2 cloves Garlic
• Rice or bread to serve
Instructions: Slice the onion and garlic. Saute the onion until golden brown. Then add the salsa and garlic and cook until fragrant. Add the rest of the ingredients and simmer until it's thick and creamy.
Garnish with some extra salsa for a pop of color. Serve with tortilla chips, pita bread or cooked rice.
I can't wait for you to try this canned black bean recipe with coconut milk, spiced up with salsa. I loved showing you how to make my vegan black bean recipe is easy enough to cook at your Airbnb, hostel or holiday apartment. My favorite pairing is to serve this with rice for a twist on the classic black beans and rice combo.
--
Hey, I'm Sara! My vegan travel show is dedicated to vegan travel eats and eating vegan while traveling. I'm sharing vegan travel tips, food ideas and restaurant reviews to inspire and help you eat more healthy when you travel. Traveling to vegan-friendly countries and cities isn't necessary anymore when you have me around.