Scandal Boggs ┃ Fashion, Beauty & Home

I don’t do long intros, so let’s get into these rice and beans recipes!

Classic Red Beans and Rice

• Ingredients:
  • 2 cups of red beans
  • 1 cup of white rice
  • 1 onion, diced
  • 1 bell pepper, chopped
  • 2 stalks of celery, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of Cajun seasoning
  • 1/2 pound of smoked sausage, sliced
• Instructions:
  • Sauté the onions, bell peppers, and celery in a large pot until softened.
  • Add the garlic, Cajun seasoning, beans, and smoked sausage. Cook for about 20 minutes.
  • Serve the mixture over cooked white rice.

Black Bean and Corn Rice Bowl

• Ingredients:
  • 1 can of black beans, drained and rinsed
  • 2 cups of cooked brown rice
  • 1 cup of corn
  • 1 avocado, diced
  • 1/2 cup of salsa
  • Juice of 1 lime
  • Fresh cilantro for garnish
• Instructions:
  • Combine the black beans, cooked rice, corn, and salsa in a bowl.
  • Top with diced avocado and drizzle with lime juice.
  • Garnish with fresh cilantro.

Mushroom and Chickpea Rice Pilaf

• Ingredients:
  • 1 cup of basmati rice
  • 8 oz of mushrooms, sliced
  • 1 can of chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 cups of vegetable broth
  • Spices of your choice (e.g., cumin, paprika)
• Instructions:
  • Sauté the mushrooms, onions, and garlic in a large pan until softened.
  • Add the rice, chickpeas, and your choice of spices. Stir for a minute.
  • Pour in the vegetable broth and simmer until the rice is cooked and the liquid is absorbed.

Lentil and Spinach Rice Casserole

• Ingredients:
  • 1 cup of brown rice
  • 1 cup of green or brown lentils
  • 2 cups of fresh spinach
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 cups of vegetable broth
  • 1/2 cup of grated Parmesan cheese
• Instructions:
  • Cook the rice and lentils separately in vegetable broth.
  • Sauté the onions, garlic, and spinach until wilted.
  • Combine the cooked rice, lentils, and sautéed vegetables. Top with grated Parmesan cheese and bake until golden.

Mexican Rice and Pinto Beans

• Ingredients:
  • 1 cup of long-grain rice
  • 1 can of pinto beans, drained and rinsed
  • 1 can of diced tomatoes
  • 1 onion, diced
  • 1 tsp of cumin
  • 1 tsp of chili powder
  • Fresh cilantro for garnish
• Instructions:
  • Sauté the rice until lightly browned, then add the onions, beans, and spices. Stir for a few minutes.
  • Pour in the diced tomatoes and simmer until the rice is tender.
  • Garnish with fresh cilantro before serving.

Coconut Curry Rice with Kidney Beans

• Ingredients:
  • 1 cup of basmati rice
  • 1 can of kidney beans, drained and rinsed
  • 1 can of coconut milk
  • 2 tablespoons of curry paste (adjust to taste)
  • Assorted vegetables of your choice (e.g., bell peppers, carrots)
• Instructions:
  • Cook the basmati rice according to the package instructions.
  • Sauté your chosen vegetables and add the kidney beans and curry paste.
  • Pour in the coconut milk and simmer until the sauce thickens. Serve the mixture over cooked rice.

Quinoa and Black-Eyed Peas Salad

• Ingredients:
  • 1 cup of quinoa
  • 1 can of black-eyed peas, drained and rinsed
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • For the vinaigrette: olive oil, lemon juice, salt, and pepper
• Instructions:
  • Cook the quinoa according to the package instructions.
  • Mix the cooked quinoa with black-eyed peas, diced vegetables.
  • In a separate bowl, whisk together the vinaigrette ingredients and drizzle it over the salad. Toss to combine.

Cuban Moros y Cristianos

• Ingredients:
  • 1 cup of black beans
  • 1 cup of white rice
  • 1 green bell pepper, diced
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 tsp of cumin
• Instructions:
  • Sauté the bell pepper, onion, and garlic until soft.
  • Stir in the rice, black beans, and cumin. Add water, if needed, and cook until the rice is tender.

Wild Rice and Cranberry Bean Salad

• Ingredients:
  • 1 cup of wild rice
  • 1 cup of cranberry beans
  • 1/2 cup of dried cranberries
  • 1/4 cup of chopped walnuts
  • For the vinaigrette: olive oil, vinegar, honey, Dijon mustard
• Instructions:
  • Cook the wild rice according to the package instructions.
  • Combine the cooked wild rice, cranberry beans, dried cranberries, and chopped walnuts in a bowl.
  • In a separate container, whisk together the vinaigrette ingredients and drizzle it over the salad. Toss gently to coat.

Indian Spiced Rice and Lentils (Khichdi)

• Ingredients:
  • 1 cup of basmati rice
  • 1/2 cup of red lentils
  • Spices: cumin seeds, coriander, turmeric
  • Ghee or oil

• Instructions:
  • Sauté the spices in ghee or oil until fragrant.
  • Add the rice and lentils, stirring for a minute.
  • Pour in water and cook until both rice and lentils are tender.

Thanks these delicious rice and beans recipes! Whether you prefer classic red beans and rice, a flavorful black bean and corn rice bowl, or a savory mushroom and chickpea rice pilaf, you’ll find a wide range of options to satisfy your taste buds.

If you’re looking for a comforting casserole, try the lentil and spinach rice casserole or the vibrant combination of Mexican rice and pinto beans. For a taste of exotic flavors, the coconut curry rice with kidney beans and the Indian spiced rice and lentils are sure to impress.

If you prefer something lighter, the quinoa and black-eyed peas salad or the wild rice and cranberry bean salad are perfect choices. These salads are packed with nutrients and flavors that make for a satisfying meal.

So go ahead and experiment with these rice and beans recipes, and discover your favorite combination of flavors. Whether you’re cooking for a quick weekday dinner or planning a special gathering, these recipes will surely add a touch of deliciousness to your table.

Enjoy cooking and bon appétit!