Cumin black beans and rice is a delicious and easy-to-prepare dish that is perfect for busy weeknights. With its combination of savory cumin, smoky black beans, and fluffy rice, this dish is sure to tantalize your taste buds. Whether you are a vegetarian or simply looking for a healthy and flavorful meal, cumin black beans and rice is sure to become a new favorite.
Check out the recipes below so you can choose the best recipe for yourself!
CUBAN BLACK BEANS AND CUMIN SCENTED RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 6h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
- In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
- Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
- Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
- 1 1/2 tablespoons butter
- 1 tablespoon cumin seeds
- 3 cups uncooked basmati rice
- 2 small limes, juiced
- 6 cups cold water
- 2 teaspoons salt
- Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
- Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.
CUMIN BLACK BEANS AND RICE
This cumin black beans and rice dish is perfect with jerk chicken!
Provided by Christine Westrom
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Pour chicken broth into a 4-cup liquid measuring cup. Add water to measuring cup until the liquid measures 3 cups. Set aside.
- Heat oil in a large saucepan over medium-high heat. Add garlic and cumin; cook for 30 seconds. Stir in rice. Add chicken broth and water mixture, salt, and pepper; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.
- Stir in beans. Cover and heat until beans are hot, about 2 minutes more.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 37 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 5.4 g, Protein 6.9 g, SaturatedFat 0.3 g, Sodium 759.5 mg, Sugar 0.4 g
Tips:
- For the best flavor, use freshly ground cumin. You can grind your own cumin seeds in a spice grinder or with a mortar and pestle.
- If you don't have black beans, you can use another type of bean, such as pinto beans or kidney beans.
- If you don't have brown rice, you can use white rice. However, brown rice is a healthier option.
- Be sure to rinse the rice thoroughly before cooking it. This will help to remove any excess starch and make the rice less sticky.
- If you want a more flavorful dish, you can add some chopped onion, bell pepper, or corn to the rice and beans.
- You can also serve this dish with a dollop of sour cream or guacamole.
Conclusion:
Cumin black beans and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a healthy option that is packed with protein and fiber. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.
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