Skillet Rice and Beans with Corn and Tomatoes

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 ½ cups fresh or thawed frozen corn (we used thawed frozen)
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 1 onion, chopped fine
  • 4 garlic cloves, minced
  • 1 tablespoon minced canned chipotle in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • 2 (15-ounce) cans black beans, rinsed
  • 2 cups vegetable broth
  • 1 cup long-grain white rice, rinsed
  • 12 ounces grape tomatoes, quartered
  • 5 scallions, sliced thin
  • ¼ cup minced fresh cilantro
  • 1 tablespoon lime juice

Directions

  1. Pour 1 tablespoon of the oil into a 12-inch nonstick skillet, setting the heat to medium-high. Once the oil’s hot, toss the corn in and let it cook for 3 to 5 minutes or until the kernels start to brown and pop. Take the corn out of the skillet and place it in a small mixing bowl. Season the corn with salt and pepper to taste.
  2. Pour another tablespoon of oil into the skillet. Once the oil’s hot (which shouldn’t take long at all), add in the onion and ½ teaspoon salt. Stir frequently for 5 minutes or until the onion’s softened. Add the garlic, chipotle, cumin, coriander and oregano to the skillet, stirring constantly for 30 seconds or until fragrant. Mix the beans, broth and rice into the skillet, waiting for the mixture to come to a simmer afterwards. Put a lid on the skillet, turning the heat down to low afterwards. Let it simmer for 15 minutes or until all the liquid is absorbed and the rice is tender, stirring occasionally (we stirred every 3-5 minutes).
  3. While the bean & rice mixture is cooking, take a large mixing bowl out and add to it the tomatoes, scallions, cilantro, lime juice and the remaining tablespoon of oil, stirring to combine. Take a bite and add salt and pepper to taste.
  4. Once the liquid’s absorbed and the rice is tender, take the skillet off the heat and sprinkle the corn over the top of the rice mixture. Put the lid back on the skillet and let it sit for 5 minutes. Take the lid back off and fluff the rice with a fork, taking a bite afterwards to see if you want to add any salt or pepper. Sprinkle the tomato mixture over the rice and beans and you’re ready to eat !

Serves 4 to 6.

The bean and rice mixture is already tasty, the smoky heat of the chipotles comes through in it but it becomes even more delicious with that tomato mixture, which brings a really nice fresh and bright flavor to the dish. This is definitely a tasty and filling dish that we’d be happy to have again in the future !

We got this recipe from America’s Test Kitchen.

We weren’t paid in any form to promote America’s Test Kitchen.

Take care everybody !

Tex-Mex Rice

Ingredients

  • 1 (14.5 ounce) can diced tomatoes
  • 1 ½ cups long-grain white rice
  • ¼ cup vegetable oil
  • 1 onion, chopped fine
  • 1 poblano chile, seeded and chopped fine
  • 2 jalapeño chiles, seeded and chopped fine (we left the seeds in)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 ½ cups low-sodium chicken broth
  • 1 teaspoon salt (we used table salt)
  • Additional salt (we used kosher salt)

Directions

  1. Put the tomatoes in a food processor and puree until smooth, setting it aside afterwards. Put the rice in a fine-mesh strainer and set it over a large bowl. Run water over the rice (we used cold water) until the water runs clear, about 1 minute*. Drain the rice well afterwards.
  2. Take a Dutch oven out (we used a large skillet) and pour the oil i, setting the heat to medium-high. Once the oil’s hot and is starting to shimmer, add in the onion, poblano and jalapeños, stirring frequently for 5 minutes or until softened. Take ¼ cup of the mixture out of the skillet and leave it off to the side for now. Stir the rice, cumin and oregano into the pot and cook for 5 to 6 minutes or until the rice has a deep golden look to it, continuing to stir frequently.
  3. Add in the broth, pureed tomatoes and 1 teaspoon of salt, stirring to combine. Wait for the rice mixture to come to a boil. Once boiling, put the lid on and turn the heat down to low afterwards. Simmer for 25 minutes or until the liquid’s been absorbed and the rice is tender. Take the Dutch oven off the heat and stir in that ¼ cup mixture from earlier. Put the lid back on and leave the rice be for 10 minutes. Fluff the rice with a fork and season with additional salt if you think it needs it. Serve immediately.

*The water coming through the strainer looked clear right off the bat so we judged if the water was clear based off the accumulated water in the bowl. It took us roughly 10 minutes or so for the water to look clear.

This is a new favorite rice recipe for us ! You get a little heat at the end of the bite but it doesn’t overwhelm the other flavors. Mommy really loves this dish !

Recipe source unknown.

Take care everybody !

Avocado Rice

Ingredients

  • 1 cup dry converted white rice (we used Uncle Ben’s)
  • 1 avocado, pureed
  • ¼ cup each minced fresh cilantro and scallions
  • 1-2 Tbsp. minced serrano chile or jalapeño (we used  2 tablespoons of minced jalapeño)
  • 1 Tbsp. each extra-virgin olive oil and white wine vinegar
  • Salt to taste (we used kosher salt)

Directions

  1. Cook the rice based off the directions found on the package it came in.
  2. Mix in the avocado, cilantro, scallions, jalapeño, oil and vinegar. Take a bite and season to taste with salt.

We really loved this dish. Avocado is the primary thing you’ll taste but you still get some flavor from the other components. It didn’t bother us but you will get a crunch in this from the jalapeño just giving you a heads up so you don’t accidentally think your rice is undercooked.

We got this recipe from Cuisine at Home.

We weren’t paid in any form to promote Cuisine at Home or Uncle Ben’s.

Take care everybody !

Green Poblano Rice

Ingredients

  • 4 poblano chiles
  • 1/3 cup chopped fresh cilantro
  • 4 cups reduced-sodium chicken broth
  • ½ teaspoon chicken bouillon granules
  • 2 tablespoons olive oil (we used extra-virgin olive oil)
  • ¼ cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 2 cups uncooked converted white rice
  • 1/3 cup finely chopped parsley (we used Italian parsley)
  • ½ teaspoon salt, if desired (we used it)

Directions

  1. Take the poblanos and place them over the open flames of a gas stove, turning occasionally until the skin is blistered and looks lightly charred. If you don’t have a gas stove like us, then preheat your broiler and take a baking sheet out and line it with aluminum foil. Coat the poblanos with oil (not the 2 tablespoons mentioned in the ingredients list) and place them on the lined baking sheet. Stick the sheet under the broiler (on the first rack above the middle one) and cook until they look blistered, turning the poblanos occasionally with tongs. Take the chiles and place them in food-storage plastic bags for around 10 minutes so their skins loosen up. You can take the skin off by simply running your hands down the chile and peeling the skin off. Cut a vertical slit into one side of the chile, opening it up one side, carefully removing the seeds and stems afterwards.
  2. Take the lid off your blender and place the poblanos, cilantro, 2 cups of the chicken broth and the bouillon granules into it. Put the lid back on and blend for 45 seconds or until smooth. Strain the mixture, throwing away solids (we pureed ours so we had no solids to throw away). Leave the poblano sauce off to the side for now.
  3. Take a 12-inch skillet out and pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the onion and garlic, stirring constantly for one minute. Add the rice into the skillet, stirring now and then for 5 minutes or until the rice looks lightly golden.
  4. Stir in the poblano sauce, followed by the remaining chicken broth, half of the parsley and the salt (if you’re adding salt that is). Turn the heat down to low and put the lid on the skillet, cooking for anywhere between 20 to 25 minutes or until the rice is almost tender. Mix in the remaining parsley at this point.
  5. Turn the heat up to medium, taking the lid off afterwards. Cook for an additional 3 minutes or until any liquid in the skillet’s been absorbed. Take a bite of the rice and see if you need to add any additional salt (we did). Let it stand for 5 minutes before digging in.

This recipe does take a bit of work but the flavor is so worth it !

Recipe source unknown.

Take care everybody !

Cilantro-Lime Rice

Ingredients

  • 1 ½ cups water plus 2 Tbsp. water
  • 1 cup long-grain white rice
  • ¼ teaspoon coarse salt (we used kosher salt)
  • ½ cup fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil (we used extra-virgin olive oil)
  • 1 garlic clove

Directions

  1. Take a medium-sized saucepan out and pour the water into it, turning the  heat up high enough for boiling to occur. Once the water’s boiling, add in the rice and salt, putting a lid on the saucepan afterwards. Turn the heat down so it’s just at a simmer and let the rice cook for 16 to 18 minutes or until the water’s absorbed and the rice is tender.
  2. While the rice is cooking, get your blender and take the lid off of it. Add the cilantro, lime juice, oil, garlic, and the 2 tablespoons of water into the blender. Put the lid back on the blender and blend until the cilantro mixture’s smooth. Once the rice is cooked, stir the smooth cilantro mixture into it, fluffing the rice with a fork.

We took a bite of this and it didn’t seem to pop with flavor so we added some more salt and we could really taste the lime and cilantro afterwards.

Recipe source unknown.

Take care everybody !

Mexican Red Rice

Ingredients

  • 1 tablespoon vegetable oil
  • ½ cup chopped onion (1 medium) (we went with the ½ cup measurement and we used a yellow onion)
  • 2 cloves garlic, minced
  • 1 teaspoon ground ancho chile pepper
  • ¼ teaspoon kosher salt
  • 1 cup long grain rice
  • 1 (14.5 ounce) can reduced-sodium chicken broth or vegetable broth (we used reduced-sodium chicken broth)
  • ¾ cup Roasted Salsa Roja or purchased salsa (we used the Roasted Salsa Roja)
  • ¼ cup water
  • ½ cup finely snipped fresh cilantro (we minced our cilantro)

Directions

  1. Take a medium-sized saucepan out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the onion, garlic, ancho chile pepper and the salt.  Stir constantly for 2 minutes before adding in the rice, continuing to stir for an additional minute. Add in the broth, Roasted Salsa Roja, and the water. Bring the dish to a boil, turning the heat down afterwards so it’s at a simmer. Put the lid on the saucepan and simmer for 20 minutes or until the rice is tender.
  2. Take the saucepan off the heat, taking the lid off afterwards. Cover the top with a clean kitchen towel and put the lid back on afterwards. Don’t mess with the saucepan at all for 5 minutes so the towel can absorb any excess moisture. Take the towel and lid off and add the cilantro into the rice, using a fork to mix everything together and help fluff the rice.

Supposed to serve 6 (2/3 cup per serving)

When we first took a bite of this, honestly we thought it was bland but when we added a little extra salt, it really brought the flavors out. We kept coming back to nibble on it before dinner, because it was just that good !

Recipe source unknown.

Take care everybody !