Recipies for Spanish Rice & Beans?!
Answers: What can I make with the rice & beans?
Grilled margarita chicken breast over black beans and spanish rice with mango pepper salsa. TO DIE FOR!!
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4 Boneless, Skinless Chicken Breast or more
1 C. Liquid Margarita Mix
Fresh Ground Black Pepper (to taste)
Pour margarita mix over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust with black pepper to taste.
If you do not have a grill use a iron skillet and bring to medium high temperature and spray an oil coating into pan and braise chicken breast until done on each side. Place chicken breast on top of rice & all on top spanish rice.
Black Beans
2 (15.5 oz.) Cans of Black Beans or cook dried ones from scratch
1/2 tsp. Sugar
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder
chopped cilantro
4 T crushed tortilla chips
Place in sauce pan and mix through. Let simmer for about 20 - 25 minutes. Place beans on the bottom of plate. They should cover the middle of the plate. Place Chicken Breast in the middle, your serving of rice on the side and sprinkle with cilantro, & a tablespoon of crushed tortilla chips (optional).
Spanish rice
4 slices bacon cut in small pieces
1 2/3 cups water
2/3 cup long grain rice uncooked
1/2 cup onion chopped
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1 8-ounce can stewed tomatoes
2 tablespoons tomato paste (optional)
parsley Chopped
In a 2-quart saucepan over medium-high heat, fry bacon until crisp. Drain bacon on paper towels; set aside. Discard all but 2 tablespoons of the drippings. To saucepan, add water, rice, onion, chili powder, salt, sugar and paprika. Stir and bring to a boil; reduce heat to low, cover and simmer for 20 minutes or until rice is done. Stir in stewed tomatoes with juice, tomato paste and half of the reserved bacon, chopping up tomatoes with a spoon. Cook until heated through. Spoon rice into a heated serving dish. Sprinkle with remaining bacon and parsley.
Mango salsa
1 red bell pepper, cut into 1/4-inch cubes
1 ripe mango, peeled and cut into 1/4-inch cubes
1 small onion, finely chopped
Juice of 1 lime
1/2 cup lightly packed fresh cilantro leaves, chopped
1 tablespoon olive oil
1 small fresh hot chili pepper
Salt and black pepper, to taste
1. In a large bowl, combine the red pepper, mango, onion, lime juice, cilantro, oil, chili, salt, and black pepper.
Rice- 1 Tbl. sp. veggie oil (heat first)
add desired amount of rice (brown, or stir till it is golden)
water (add a little more than twice the amount of rice)
once the water is hot add a dash of salt and pepper, chicken bullion (according to the amount of water), 1/2 a small can of tomato sauce, and about a 1/2 tsp. of cumin.
Once the water is boiling turn it to the low setting and cover. It will cook in about 20 minutes. Don't stir it once you have covered it. Just leave it alone or it will get mushy.
Beans- (Black or Pinto are my favorite)
If you can soak over night they will cook faster, if not, no biggie. If you soak over night, completely drain them, and refill with fresh water.
Put desired amount of washed beans into pot.
Fill pot with water (at least twice as amount of beans)
Bring to boil, then cover and simmer. You can add an onion or jalapeno for flavor. Do not add salt until they are completely cooked, or they will stay hard. You may need to add water while they are cooking. Keep water level at least an inch above beans while cooking. They take about 3-4 hours to cook.
Once they are done, add salt, . You may eat them whole or mash them and fry them in a pan with oil. I don't recomend refrying black beans.
To refry, drain but save the juice, you may need to add some to get the desired texture. Heat oil in a skillet and add your beans, stir a few times and your done.
There is lots of things you can make with them : Tacos, inchiladas, a roast, chicken. Or simply add some shredded beef, or chicken to your rice while cooking. Good luck.