How to Make Authentic Louisiana Red Beans and Rice | Quick & Easy Dinner Ideas | Allrecipes.com
Louisiana red beans and rice brings authentic Cajun flavor to the table, and the recipe shines when a crowd needs to eat for just a little bit of money. Nicole shows you how to make this simple yet satisfying meal that can simmer to perfection while you do something else. Serve it with hot sauce, or splash in a little cider vinegar.
#YouCanCookThat #Allrecipes #Cajun #RedBeansAndRice #Louisiana #Stovetop
Get the recipe at:
00:00 Introduction
00:42 Soaking Beans And Prepping Ingredients
2:07 Stovetop Saute and Simmer
4:07 How To Make It Creamy
4:40 Adding The Sausage Back In
4:52 Plating and Toppings
5:14 Taste Test
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make Authentic Louisiana Red Beans and Rice | Quick & Easy Dinner Ideas | Allrecipes.com
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.
Easy Red Beans and Rice |Instapot | @accompanimentsYT
Flavorful Cajun inspired red beans and rice recipe. Tastes like it's been cooking all day but is ready in half the time. This is a great family meal that you can even have on a week night!
Printable Recipe:
Ingredients:
2 teaspoons Cajun seasoning
8 cups water
2 tablespoons chicken base
1 tablespoon ham base
1 tablespoon bacon fat
1/2 teaspoon dried parsley
1 cup celery
1 cup onions
1 cup bell pepper
2 garlic cloves
1/2 teaspoon cayenne
12 oz andouille
1 pound pork neckbones
1 pound red beans, soaked
Bacon Fat Jar:
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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Mexican Bean Rice with Salsa & Guacamole
Mexican Bean Rice recipe with a side of Salsa & Guacamole - a quick and easy lunch or dinner idea that offers a good amount of fibre, plant-based protein, iron, zinc, copper, magnesium, manganese and selenium.
Recipe
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For the rice:
1/2 cup (90g) brown rice
1 cup (200ml) vegetable broth (I mixed 1/2 vegetable stock cube in 1 cup boiling water)
1/2 medium onion, chopped
1 400g can red kidney beans, drained and rinsed
1 200g can sweetcorn, drained and rinsed
juice of 1 lime
1 tbsp coconut oil
1 tsp paprika
1.5 tsp cumin
1 tsp oregano
1 tsp chilli power
pinch cinnamon
salt & pepper to taste
For the salsa:
3 tomatoes
2 tbsp chopped onion
handful of fresh coriander
1 garlic clove, crushed
1/2 medium green chilli, finely chopped
juice of 1 lime
salt & pepper to taste
For the guacamole:
2 ripe avocados
1 tbsp chopped onion
1 tbsp chopped green chilli
juice of 2 limes
handful of fresh coriander
salt & pepper to taste
Directions:
For the rice - add the rice to a small pan along with the vegetable broth. Simmer for 40 minutes or until the rice is cooked. Keep an eye on it and add more water if needed.
In a separate pan, melt the coconut oil and sautee the onions for 5 minutes.
Add the crushed garlic along with the spices. Add a splash of water to create a paste.
Add the kidney beans & sweetcorn. Mix to coat in the spices.
Take off the heat. Add the lime juice and cooked rice.
For the salsa:
Chop everything up and add to a bowl. Season with salt and pepper to taste.
For the guacamole:
Add all the ingredients to a blender/food processor and blend until smooth.
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