Rice and bean recipes?

Question

Can anyone recommend some recipes that contain rice and beans, but are NOT Mexican or Cajun? (Not that there's anything wrong with that; I'm just kinda tired of those flavor combinations.) Thanks!

Answer 1

How about Jamaican?  Mix in grilled Pineapple, Mango and fresh papaya. If you like hot, add a habanero pepper. Top with Jamaican pick a peppa sauce.  

Answer 2

Curried Rice and Lentils

      1 cup long-grained rice

      1 Tbsp. curry powder

      3 1/4 cups water

      1/4 cup lentils

      3 vegetable bouillon cubes

      1/4 tsp. garlic powder

      1/4 tsp. pepper

      1 medium onion, quartered and thinly sliced

• Combine all the ingredients in a slow cooker. Cover and cook on low for 4 to 5 hours.

Makes 4 servings

http://www.vegcooking.com/recipeshow.asp...

Bean and Rice Casserole

Ingredients (use vegan versions):

    2 cup uncooked rice

    1 med. onion, chopped

    1 can (15 1/4 - 19 oz) red kidney beans, drained and rinsed or equivalent dried, cooked

    1 can (15-16 oz) black beans, drained and rinsed or equivalent dried, cooked

    1 can (15-19 oz) garbanzo beans, drained and rinsed or equivalent dried, cooked

    1 can (14 1/2 - 16 oz) canned, stewed tomatoes, drained *

    1 can (4 oz) chopped mild chiles, drained

    10 oz. frozen green peas, thawed by placing under running water

    1 cup frozen corn, thawed by placing under running water

Directions:

Preheat oven to 375.  In a 5-qt dutch oven over medium high heat, saute onion in liquid of your choice (balsamic vinegar gets my vote) til tender, stirring occasionally.  Add rice, cook while stirring until parched and opaque.  Add beans, tomatoes, chiles and 3 1/2 cups of water to rice and onion in dutch oven and bring mixture to boil.  Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice) Add peas and corn, adjust seasonings, and return to oven until heated through.

Notes: If using no-salt-added tomatoes, reserve the drained liquid and add water to equal the 3 1/2 cups of liquid. Also, I add Tabasco sauce to make it a bit spicy.

This is tasty with a touch of sweetness (peas/corn) and it is very filling.  I added 1 tsp ground cumin seed, 1/2 tsp chili powder, 1/4 tsp curry and a dash of cilantro and 1 tsp crushed red pepper (didn't have any chiles in house).

http://vegweb.com/index.php?topic=6146.0

Bayou Beans & Rice

Recipe by: Barbara Rolls

Servings: 4

    - 1 C chopped onion

    - 1 tsp minced garlic

    - 4 C canned red kidney beans, rinsed and drained

    - 1 C seeded, diced red bell pepper

    - 1 C seeded, diced green bell pepper

    - 2 tsp cumin

    - 1 1/2 tsp hot pepper sauce

    - 2 C cooked brown rice

    - chopped scallions (optional)

Lightly coat a large nonstick skillet with cooking spray, and heat over medium-high heat. Add onions and garlic and cook, stirring for 5 minutes.

Stir in the beans, bell peppers, cumin, hot pepper sauce, & 1/2 C water. Bring to a simmer, cover, and cook for 20 minutes.

Serve beans over rice.

Garnish with chopped scallion. (optional)

http://www.fatfreevegan.com/beans2/1119....

Middle Eastern Rice with Black Beans and Chickpeas

    *  1 tablespoon olive oil

    * 1 clove garlic, minced

    * 1 cup uncooked basmati rice

    * 2 teaspoons ground cumin

    * 2 teaspoons ground coriander

    * 1 teaspoon ground turmeric

    * 1 teaspoon ground cayenne pepper

    * 1 quart vegetable stock

    * 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed

    * 2 (15 ounce) cans black beans, drained and rinsed

    * 1 bunch chopped fresh cilantro (optional)

    * 1 bunch chopped fresh parsley (optional)

    * 1/4 cup pine nuts (optional)

    * salt to taste

    * ground black pepper to taste

   1. Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

   2. Gently mix garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Haitian Style  Rice & Beans

    *   1 (8 ounce) package dry kidney beans

    * 4 tablespoons olive oil

    * 1 bulb shallot, minced

    * 3 cloves garlic, minced

    * 1 cup uncooked long grain white rice

    * 2 bay leaves

    * 1 tablespoon kosher salt

    * freshly ground black pepper to taste

    * 1/4 teaspoon ground cloves

    * 3 sprigs fresh parsley

    * 3 sprigs fresh thyme

   1. Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.

   2. Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, salt, pepper, and cloves. Place sprigs of parsley and thyme, and pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

Black Bean & Rice Salad - http://www.recipezaar.com/30046

Caribbean Rice and Black Bean Salad -

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Answer 3

I like plain old baked beans on rice.