How To make Red Beans & Rice with Salsa
1/2 c Dried red beans
1/2 c Dried kidney beans
3 c Water
1 1/2 c Chopped onion (1-2 onions)
3 Garlic cloves, peeled and
-halved lengthwise 1 ts Dried oregano
1 Bay leaf
2 tb Chili powder
1 ts Ground cumin
1 ts Dried coriander
1 ts Crushed red pepper flakes
1 c Tomato juice
1 c Brown rice
2 c Chicken stock, fat skimmed
FOR THE SALSA:
1 1/2 c Cubed tomato (1 large)
2 tb Minced jalapeno pepper
-(1 large pepper) 1/4 c Sliced scallion, white part
-only (2 large scallions) 1/4 c Fresh squeezed lime juice
1/4 c Chopped fresh cilantro
Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours).
Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix. Continue to cook while preparing the rice. Put the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 45 minutes, or until tender. In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld. When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side. Fat per serving= 2.1 grams Calories per serving= 278 IN THE KITCHEN WITH ROSIE by Rosie Daley Submitted By PAT KEYS On SAT, 20 MAY 1995 001307 -0400 (EDT)
How To make Red Beans & Rice with Salsa's Videos
Red Beans and Rice from Home Canned Beans in Tomato Sauce
Here's a great way to make a simple, quick and delicious meal using your home canned kidney beans in tomato sauce. There's a lot of different recipes for Red Beans and Rice but this is my simple one. You can use any kind of sausage and add the spices that you like.
Mexican Bean Rice with tomato & basil salsa recipe| Mexican rice with red beans/black beans, one pot
The Perfect Louisiana Style Red Beans and Rice Recipe
Louisiana Style Red Beans and Rice Recipe. This red beans and rice recipe is quick and very easy to follow. So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage. Enjoy!
Ingredients
1 pound red kidney beans
1 hot andouille sausage
3 celery stalk
1 teaspoon crab boil
1/2 green bell pepper
1 tablespoon minced garlic
1 tablespoon creole seasoning
1 teaspoon ground black pepper
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 tablespoons fresh parsley
6 cups of chicken broth
1/2 large red onion
2 tablespoons unsalted butter
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My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)
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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.
Red Beans and Rice Recipe | The Frugal Chef
Red beans and rice are very comforting, full of flavor and pretty easy to make. You can serve them as is or use them to fill burritos. I love them.
This is my way of making red beans and rice. I use bottled salsa and cilantro which gives it a Tex-Mex flavor. There are many different ways to make this dish.
You can make this recipe in a slow cooker which makes it great for week night meals. Sometimes I will go ahead and mix the cooked rice with the beans and sometimes I will serve them on top of rice. I guess it depends on my mood. I also like making a simple tomato salad with tomatoes, lime juice and cilantro to serve on top. This is optional but it really adds a lot to your meal. You can also use canned beans instead of dried ones. Make sure to drain and rinse them before adding them and to adjust the cooking time.
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Serves eight
12 oz. red beans, soaked overnight
1 medium red onion, coarsely chopped
16 oz. mild salsa
½ bunch cilantro, tied with kitchen twine
1 large jalapeño, stemmed, seeded and cut in half
1 tsp. ground cumin
1 tsp. dry oregano
½ teaspoon coriander
3 garlic cloves, minced
Salt and Pepper
2 cups of brown or white rice
Place first nine ingredients in a large pan. Season with salt and pepper.
Bring to a boil, cover and simmer for 4 to 5 hours, stirring occasionally.
While the beans are cooking, prepare 2 cups of brown rice per package instructions.
When beans are cooked, remove the kitchen twine and the jalapeño pieces.
Mix the beans and rice together.
Make a salad of chopped tomatoes, chopped cilantro, lime juice and salt.
Serve beans and rice topped with tomato salad.
Enjoy!
CALORIES 365.46; FAT 1.80 grs (sat 0.42; mono 0.41; poly 0.64); PROTEIN 14.63 grs ; FIBER 11.23 grs; CARBS 78.25 grs; CHOLESTEROL 0.00 mg; IRON 5.03 mg; SODIUM 759.47 mg; CALCIUM 103.52 mg
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Black Beans with Cilantro-Lime Brown Rice and Pickled Onions
***RECIPE, MAKES 10-12 PORTIONS***
For the beans:
1 lb dried black beans
1 onion
1 bell pepper
2 jalapeño peppers
2-3 tablespoons ground cumin
2-3 tablespoons dried oregano
1 tablespoon garlic powder
2 tablespoons rice wine vinegar
2 tablespoons sugar
salt
pepper
olive oil
water
lime wedges for garnish
For the brown rice:
1 lb dried brown rice
5 cups water
1.5 teaspoons salt
juice of two limes
cilantro to taste
olive oil
For the pickled onions:
1 red onion
1/2 cup rice wine vinegar
2 tablespoons sugar
The night before you want to eat, put the beans in a large bowl and cover them with at least a few inches of water to soak.
Start the pickles by thinly slicing the red onion. Dissolve the sugar into the vinegar in a bowl that isn't made out of aluminum. Toss the onions in the pickling liquid. Cover and refrigerate. Stir them when you wake up in the morning.
The next day, start the beans by chopping up the onion and peppers and cooking them in olive oil in a big pot until they start to soften. Drain the beans and discard the soaking water. Add them to the pot along with enough fresh water to cover by an inch. Put in the oregano, cumin, pepper, garlic powder, vinegar and sugar. Don't put in the salt yet. Simmer the pot for two hours, or until the beans are soft, stirring occasionally. Put in additional water if the beans ever stop being submerged.
As soon as you've got the beans simmering, start the rice by toasting the grains in a little olive oil in a hot pot for a minute or until the rice smells nutty. Add the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for about an hour, or until the water is absorbed. Juice in the limes, add as much chopped cilantro as you want, and stir it in. Leave the rice to rest on a warm setting for an hour or until the beans are ready.
When the beans are soft, add salt to taste, and maybe some more vinegar or sugar. Turn off the heat and let them cool at least 15 minutes to allow the liquid to thicken.
Put some rice on a plate, some beans on the rice, some onions and additional cilantro on the side with a lime wedge.
NOTE: This is a re-upload. In the original version of this video, I mentioned how rice contains the amino acid methionine, which beans lack. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video. The Wikipedia article on protein combining has a well-cited section on this topic:
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.