137816 bean aztec rice rice salad Recipes

cooked long grain rice, cooled, kidney beans, rinsed and drained, green pepper, diced, sliced ripe olives, drained, lime juice, chopped green onions, canola oil, minced fresh cilantro, garlic cloves, minced, salt, ground cumin

water, grain rice, salt, fresh thyme sprigs, divided, plus 1 tbsp chopped, red beans or kidney beans, drained, rinsed, chopped red bell pepper, sliced green onions, olive oil, white wine vinegar

water, grain white rice, chopped fresh thyme or 3 tsp dried, cayenne pepper, drained canned kidney beans, chopped green bell pepper, chopped seeded plum tomatoes, bottled italian dressing

balsamic vinegar, vegetable oil, salt, white sugar, ground black pepper, ground cumin, chili powder (hot or mild - your choice ), black beans, rinsed and drained, sweet corn, drained, sweet bell pepper, any color, chopped, yellow squash, diced, green onions, sliced, uncooked instant brown rice, chopped cilantro

red kidney beans, onion chopped, bell pepper chopped, jalapeno peppers chopped (optional), garlic minced, smoked sausage cut in 1/2 inch pieces, bay leaf, pork hambone, salt to taste, red pepper or cayenne to taste, black pepper to taste, water to cover beans cooked rice, wash beans. add in the crock-pot , the washed beans, onions, bell pepper, garlic, hambone, and bay leaf. pour enough water in the crock-pot so that the water is 2 to 3 inches above the beans. turn the crock-pot on low and cook overnight or 10 hours or during the day while at work. do not peak or uncover., early the next morning or returning from work, check and see if the water has been reduced. if further reduction of water is needed and generally it is needed, turn the cooker on high. smash some of the beans to thicken and cook 1 or two more hours; adding the smoked sausage in the last half hour of cooking. remove bay leaf and season to taste with salt and pepper., pour the entire mixture from the crock pot to a large heavy duty pot or black cast iron pot. smash some of the beans to thicken the gravy. cook to reduce the water and thicken the gravy. when the gravy is almost the consistency you want, add the smoked sausage, salt and pepper and remove the bay leaf. cook for 30 minutes. serve over rice and enjoy., scale this recipe to servings.

brown rice salad with grilled chicken, taste of home magazine, this delightful dish is nutritious , simple to fix and brightens up any table. it s a terrific way to use up leftover chicken, and you can add veggies according to your liking., cooked brown rice, cubed grilled chicken breast, tart apples, diced, sweet red pepper, diced, celery ribs, finely chopped, chopped green onions, chopped pecans, minced fresh parsley, cider vinegar, canola oil, lemon juice, salt, pepper, lettuce leaves , optional, in a large bowl, combine the first eight ingredients., in a jar with a tight-fitting lid, combine the vinegar, oil, lemon juice, salt and pepper; shake well., pour over the rice mixture and toss to coat. serve immediately or refrigerate., serve in a lettuce-lined bowl if desired.

olive oil, garlic clove, chopped or crushed in a garlic press, onion, diced, dried oregano, cooked black beans (1 can), brown rice

olive oil, garlic clove, chopped or crushed in a garlic press, onion, diced, dried oregano, cooked black beans (1 can), brown rice

oil, onion, chicken broth, frozen italian cut green beans, instant rice, basil, pepper, tuna, tomatoes

bay leaf, dried parsley flakes, dried onion flakes, seasoning salt, ground cumin, sugar, celery seed, instant minced garlic, cayenne pepper, crushed red pepper flakes, dried kidney beans, grain rice, uncooked, water, divided, smoked ham hocks, smoked sausage, sliced, salt, minced fresh parsley (optional)

canola oil, lime juice, canned black beans, rinsed and drained, cooked long-grain rice, chopped onion, chopped fresh cilantro, diced pimiento, drained, garlic cloves, pressed, salt, pepper

lemon juice, olive oil, balsamic vinegar, ground cumin, salt, pepper, cooked long-grain white rice, cooled, black beans, drained and rinsed, firm-ripe tomatoes, rinsed, cored, seeded, and chopped, chopped fresh parsley, chopped fresh cilantro, firm-ripe avocado (about 9 oz.)

cooked brown rice, kidney beans, rinsed and drained, chopped green pepper, cubed peeled mango or peaches (1/2-inch cubes), chopped red onion, salsa, well drained, salt, pepper, minced fresh cilantro

olive oil, apple cider vinegar, dijon mustard, ground cumin, minced garlic, cooked long-grain white rice (about 1 cup raw), cooled, black beans, rinsed, drained, chopped red bell pepper, chopped yellow bell pepper, chopped green onions, lettuce leaves (optional)

ready to serve cooked spanish rice, black beans, rinsed and drained, diced tomatoes and green chilies, drained, green bell pepper, diced, diced red onion, red wine vinegar, vegetable oil, salt, ground cumin, garlic powder, pepper

spanish rice salad, cooked long grain rice, green pepper chopped fine, fresh tomatoes, peeled and cut up, chopped zucchini, chopped green onion, chopped parsley, salad oil or olive oil, wine vinegar, salt, chili powder, garlic, peeled and crushed, sugar, combine the first six ingredients while the rice is still hot. beat together the oil , vinegar, chili powder, garlic salt and sugar. beat well. pour over the rice mixture and toss lightly. salad may be served either hot or cold

red beans, lentils, dried split green peas, white navy beans, brown rice, black pepper, dried crushed basil leaves, garlic powder, ground ginger, cumin, bay leaf, chicken broth, ham hocks , if desired (optional)

dried black beans, brown rice, red onion (chopped ), jalapeno peppers (seeded and chopped ), water, lime juice (or lemon), cilantro (chopped ), diced tomatoes with green chilies, frozen corn, four-cheese mexican blend cheese