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Brown Rice and Beans with Ginger Chile Salsa Recipe

Brown Rice and Beans with Ginger Chile Salsa Recipe

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It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe.


  • 2 tablespoons olive oil, divide
  • 1 medium onion, chopped, divided
  • 1/2 cup coarsely chopped fresh cilantro, divided
  • Freshly ground black pepper
  • 1 teaspoon ground coriander
  • 2 15-ounce cans black beans, rinsed
  • 1 cup low-sodium vegetable broth or water
  • 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
  • 1 tablespoon chopped peeled ginger
  • 1 tablespoon finely grated lime zest
  • 1 avocado, halved, pitted, chopped ttt
  • 1/4 cup crumbled Cotija cheese or feta
  • Lime wedges (for serving)

Recipe Preparation

  • Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.

  • Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.

  • While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 1/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.

  • Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.

  • Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.

  • Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.

Recipe by Mary-Frances Heck,

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 360 Fat (g) 16 Saturated Fat (g) 3 Cholesterol (mg) 5 Carbohydrates (g) 51 Dietary Fiber (g) 16 Total Sugars (g) 5 Protein (g) 13 Sodium (mg) 1230Reviews Section

Jamaican Jerk Chicken Quinoa Bowl with Pineapple Salsa and Spicy Fried Bananas

Let&rsquos dive into it, shall we.

Jamaican Jerk Seasoning

If you have store bought, that is completely fine. I just love to make my own spice blends. It&rsquos also difficult to find such spice blends here in Norway, so it&rsquos the perfect excuse to start mixing yourself.

I did a little digging to find which spices are usually in a Jamaican Jerk seasoning, and I ended up with a spice blend with 15 different spices. This had to be good! It&rsquos a lot of spices, sure, but it&rsquos also nothing fancy. I&rsquom guessing you have most of them, if not all, in your spice shelf. If not &ndash you should definitely go shopping! I will use these spices a lot in the future.

Just mix all the spices together and store what you don&rsquot use today in an airtight container. Makes about 1/2 cup.

Jamaican Jerk Chicken

We have our Jamaican jerk spice blend ready and we will begin with the chicken marinade. Mix the jerk blend with the rest of the chicken marinade ingredients (excluding the pineapple juice and butter). Pour half of the marinade into a bowl and add in the pieces of chicken. Let it marinade for 30 minutes to overnight. The other half will be our sauce. Double joy for half the work!

When the chicken is done marinating, we are ready to cook. To cook the chicken, heat a large skillet over medium high heat. Add in a little bit of canola oil when the pan is hot. Fry the chicken for 3-5 minutes, or until browned all over and cook through. Add the marinade you didn&rsquot use into the skillet, in addition to 30 ml of pineapple juice. Bring to a boil, add in 1 tbsp of butter and cook about 5 minutes or until reduced slightly. Stir in some chopped cilantro if desired.

Quinoa & Black Beans

While the chicken is marinading, start with the quinoa. Heat a large, high sided skillet over medium-high heat. When it&rsquos hot, add in the oil and chopped onion. Cook for around 10 minutes, until the onion is soft. Add the chopped red pepper and dry quinoa, cook another 5 minutes until the pepper is soft and the quinoa lightly toasted. Then you pour in 250 ml/1 cup chicken broth, bring it to a boil, cover and then simmer for 30 minutes.

Drizzle a little bit of oil in a medium hot pan. Add the rinsed black beans, garlic, jerk, salt and pepper and cook until warmed through. You can now mix the quinoa and beans together if you want.

Pineapple Salsa & Fried Bananas

Just mix the chopped pineapple with 1/2 red chili and cilantro, and drizzle with the juice of 1/2 lime. If you don&rsquot want it spicy, just leave out the chili, it&rsquos still mighty good. Set pineapple salsa aside while we fry our bananas.

Remove the peels and slice them 1/2 inch thick. Heat a skillet over medium high heat and add the canola oil. Lay down the banana slices and sprinkle with chili powder and cinnamon. Fry for 4-5 minutes on each side. Be careful so that the bananas don&rsquot burn, turn down the heat if they are browning too quickly. You want enough heat to caramelize and brown the slices, but not burned. Remove from the skillet and place on a plate. Sprinkle with sea salt.

To serve divide the quinoa among 2 bowls. Top with chicken, black beans, pineapple and bananas. Drizzle with the sauce, chopped green onions and chopped cilantro, if desired.

Yeah, I googled Jamaican phrases. There are so many crazy yet fabulous Jamaican slang, you should check it out. (It a shot = fabulous, cumbolo = friend)

Other Summery, fruity dinners:

  • Cuban Quinoa Bowl with Mango Salsa
  • Harissa Grilled Chicken Salad
  • Mango Chipotle Quinoa Bowl
  • Middle Eastern Tabbouleh
  • Curry Coconut Chicken Satay with Mango Cucumber Salad

I really like reading all your feedback, let me know, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don&rsquot forget to Pin it for later!

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

This recipe may look a little complex, but it’s actually quite simple. These stuffed poblano peppers require just 9 ingredients and easy-to-master methods.

It starts with brown rice, amplified in flavor by sautéed onion, cilantro, cumin, and salsa. Next comes pinto beans for added protein and fiber. Stuff all that goodness inside poblano peppers and bake until tender. That’s it!

Toppings are optional, but I’m kind of a sauce lover myself, so I went with more salsa, cilantro, and some of my favorite Cilantro Avocado Dressing. Mmm, dreamy.

I know you guys are going to LOVE this dish! It’s:

Subtly spiced
& Easy to make

These stuffed poblano peppers are perfect for meat-eaters and vegans alike! This dish proves how simple and possible it is to get full and nourished on meatless meals.

If you do try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and snap picture and tag it #minimalistbaker on Instagram. We’d love to see!

Lastly, if you have any tips or advice on what made your transition to eating more plant-based meals easier, share them below. Cheers, friends!


Hinode is based in Central Valley of California where rice has been produced for over 100 years. With international partners in rice growing regions around the world, Hinode offers a full range of domestic and imported rice varieties to try in your kitchen. We offer pre-cooked rice for those who are short on time but want to maintain a healthy, well-balanced diet. You can also explore traditional dry rice varieties we offer for authentic home-cooked meals.

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31 Black Bean Recipes That Are Filling and Delicious

If you’re hungry for black bean recipes, well, welcome to the club. Bean sales are booming as Americans do their part to help flatten the COVID-19 curve by socially distancing and sheltering in place. Many of us are currently staring at our pantry shelves, trying to figure out what the heck we’re going to make with our recently accrued stockpile of beans.

Fortunately, there are a ton of ways to use a can or bag of black beans to make a delicious meal. A surprisingly versatile ingredient, these yummy, protein-rich, fiber-packed little legumes can be turned into chilis, dips, casseroles, curries, salads, and more.

So we rounded up an array of black bean recipes for you to take a stab at. Most of the recipes here are quarantine-friendly, which is to say they largely rely on shelf-stable, frozen, and staple ingredients you’re likely to have on hand right now—canned tomatoes, dry grains, onions, and the like. While a few recipes call for fresh herbs (like cilantro) or produce (like greens), absolutely feel free to use frozen or canned versions of those ingredients where you can, get creative with your substitutions, or just leave ’em out. No rules in a pandemic!

Seared Tofu with Spicy Black Beans & Mango Salsa

For the rice:
Bring water to a boil in a small saucepan.
Add the rice and salt, cover and simmer over low heat for 20 min. Fluff with a fork before serving.
For the beans:
Warm a 1/4 cup of olive oil over medium heat in a large skillet.
Add 1 cup of diced onions and cumin, saute' for 5 minutes. Add the ginger and the garlic and saute' for 5 more minutes. Add the beans, with their liquid, and simmer until thickened about 5 more minutes.
For the tofu:
Warm a nonstick skillet over high heat.
Add the tofu to the pan and srinkle it with salt and pepper. Cook until browned on each side, about 3 minutes per side.
For the mango salsa:
(Sometimes I make this the day before)
In a medium bowl, combine the mangoes, tomato, cilantro, lemon juice, onion, jalapeno, oil and salt mix to combine.
To Serve:
Spoon some of the beans onto each of the 4 plates. Top with rice, tofu and salsa. Garnish with cilantro.

Mexican rice

It’s light but satisfying, fabulously flavorful and not at all fussy. Cocido -- a meal in a bowl with a Mexican accent and Spanish antecedents -- is made with beef shank and seasonal fresh vegetables, and served with Mexican rice and a spicy salsa. It’s just the thing to eat at this time of year when there’s a nip in the air but the days are still too warm for heavy eating.

This colorful soup is served all over Mexico, sometimes under the name caldo de res (caldo means broth and res is beef). Here in California, most Mexican restaurants serve it as cocido, derived from the Spanish word cocer, meaning to cook or to simmer over low heat.

And that’s a great way to picture this terrific dish -- simmering on the stove, ready for the last of the season’s kitchen garden vegetables to be tossed in: onion, garlic, a few ears of corn, some green beans and fresh herbs.

Throughout Mexico, cocido’s components may vary slightly, the changes reflecting the whim of the cook or what is on hand. Here, cocido is a glorious way to enjoy the abundance of shoulder-season vegetables, mixing new potatoes and late summer squash, for example.

It’s almost mandatory to put in chunks of corn on the cob, because corn adds subtle flavor and body to the broth (indeed, some vegetarian soup stocks are based on boiled cobs). Even when sweet corn is out of season, there’s usually some type of fresh corn in Latino markets. It may not be sweet, but in Mexico corn is starchier than the sugary, juicy varieties favored here, so in that sense it is more authentic.

Our recipe includes corn, green zucchini, green beans, carrots, potatoes and fresh herbs. Other possibilities include summer squash, chayotes, baby zucchini with flowers attached, yellow zucchini, English peas, fresh garbanzos, lima beans and cabbage. Just keep it light, rather than choosing wintry vegetables such as butternut squash and turnips or pungent vegetables such as cauliflower and broccoli.

Mexican cocido is a direct descendant of Spain’s elaborate cocidos, trimmed down and radically altered to suit New World tastes. Almost overwhelming in its richness, a cocido Catalan might include chicken, veal, lamb, ham, black sausage, bacon and pork as well as garbanzo beans and assorted vegetables.

You’ll find some form of this soup wherever Spaniards settled in this hemisphere. In Chile, for example, there is cazuela (casserole), which, like cocido, includes meat, corn chunks and a variety of vegetables.

The accompaniments set Mexican cocido apart from anything you’d find in Spain. A light-red rice, subtly scented with cumin, is served as a side dish, but it’s customary to spoon some or all of it into the soup. (The secret to this rice’s flaky texture is frying the grains first pureeing the tomatoes in the blender produces a smooth color.) Lime wedges and salsa contribute sparkle and zest. And chopped cilantro and onion supply bright fresh taste.

Cocido’s a rustic, peasant dish, traditionally made with less expensive, tougher cuts of beef. Long simmering puts flavor into the broth and tenderizes the meat until it falls apart at the touch of a fork. The most popular cut is beef shank, or chamorro as it is labeled in Latino markets. You can also use short ribs. Some cooks make cocido with oxtails, and some combine several cuts of beef.

I’ve had a variety of favorite L.A. cocidos through the years, starting with one in a long-vanished restaurant on the east side of Pershing Square. Almost every Mexican restaurant in the heart of the downtown Latino shopping district, where I often go for lunch, has cocido, including a rustic version with big, rough chunks of heavily boiled vegetables. Colima near Chinatown offers an artistic version in which slim zucchini wedges are cooked so they remain bright green, tomato adds pretty touches of red, and a tangle of cilantro sprigs in the center pulls it all together.

Cocido is great for home cooks, even beginners, because it allows so much leeway. You can use a lot of meat or a little and adjust the vegetables to taste.

And though it’s a homey dish -- a one-bowl dinner that you’ll make over and over because it’s so easy and so delicious -- it’s also something wonderful to share with friends. Just warm up a batch of the freshest tortillas you can lay your hands on and open a few frosty Mexican beers.

Mexican black beans from scratch recipe

When I am coming up with a menu for entertaining mixed company, e.g. kids and adults or carnivores and vegans, I steer most often towards Mexican food. It is always a crowd pleaser, easy to prepare and I can very often employ a topping bar of sorts. It is no surprise to me that my Mexican-themed cooking classes are my most popular of the year. I always teach them in April so that my students have some fun, healthful recipes to use for Cinco de Mayo (May 5th.) You know I am a sucker for themed family dinners on “holidays.” That and I just don’t enjoy taking the kids to crowded, greasy Mexican restaurants on one of the busiest and most inebriated nights of the year for something I can easily make at home.

These versatile black beans are a staple in our house all year long. They’re close to Frijoles Refritos, meaning “well-cooked beans” (as opposed to “twice-cooked beans,” which is what I thought it meant for years.) But I’m not frying anything in lard or vegetable oil, instead cooking the beans with some onion, garlic, jalapeno and cilantro for great flavor. We eat them simply over rice, wrapped in a burrito, as a side with fajitas or tacos, or with huevos rancheros. Daughter #1 and her friends like to toast corn tortillas over the gas flame on the stove (they’re 14 years-old) and eat the beans like a dip. They are a must with any Mexican meal. The good news is that I can tell you how to easily make them from scratch (soaking dried beans) or from a can. Even though I avoid canned food like the plague, you have a great option with Eden Foods which does not use BPA in its can liners.

Beans are an incredible source of low-fat protein and fiber, especially soluble fiber which has been shown to help lower cholesterol and stabilize blood sugar levels. Black, red and pinto beans are crazy high in anti-oxidants, too. Another bonus is that they are rather inexpensive, especially if you buy them dried and cook them yourself. 1 pound of dried beans might cost you about $1.00. One pound dried equates to approximately 3 15-ounce cans of black beans at about $2.19 per can for Eden Organic in my natural foods store (other brands are much less, but you’re also getting that pesky BPA.) You can also buy the cans by the case from Amazon and save some money (12 cans for $16.60 at the time of this post.) Making beans from scratch is as easy as boiling water, but you need to plan at least 6 hours in advance to soak them and an hour and a half to cook them. Or just make a ton over the weekend and freeze them. Love that!

Over the next week and a half, I’ll be posting some of my favorite Mexican-inspired dishes to wow your family and friends without letting your healthful eating take a siesta!

LuLu’s at the Pruneyard

LuLu's restaurants serve fresh Mexican cuisine in a casual, family-friendly setting. Using the highest quality ingredients, our diverse menu is comprised of home-style recipes reflecting our rich Hispanic heritage and multicultural traditions. LuLu's offers delicious, healthy, and award-winning Mexican food to the Bay Area.


Chilaquiles Rojos (Red)

Sliced corn tortillas, mixed with egg and cooked in a traditional red sauce and topped with raw onions, sour cream and Mexican cheese. Served with rice and beans. V, GF

Egg Burrito

Scrambled eggs, Monterey Jack cheese and salsa fresca wrapped in your choice of tortilla. V

Chilaquiles Verdes (Green)

Same as Rojos, but with a tasty green sauce V, GF

Huevos Rancheros

The original - Eggs served sunnyside up on fried corn tortillas with salsa caliente and raw onions. Served with rice and beans

Huevos a la Mexicana

(Plate or Burrito style) Scrambled eggs with salsa fresca. Served with rice and beans. V


LuLu's House Made Chips

House Made. V, GF, VG

LuLu's House Made Chips & Salsa Fresca

House Made. V, GF, VG

LuLu's House Made Chips, Salsa Fresca & Guacamole

House Made. V, GF, VG

Meat Nachos
small | large

LuLu's house made chips, your choice of meat, your choice of vegetarian black, pinto or refried beans, melted Monterey Jack cheese, sour cream, salsa fresca, guacamole and Mexican cheese. GF

Meat Quesadilla

Your choice of tortilla and meat or grilled vegetables with Monterey Jack cheese, grilled to a crispy and served with sour cream, guacamole, and salsa fresca.

Cheese Quesadilla

Your choice of tortilla with Monterey Jack cheese, grilled to a crispy and served with sour cream, guacamole, and salsa fresca. V

Cheese Nachos
small | large

LuLu's house made chips, your choice of vegetarian black, pinto or refried beans, melted Monterey Jack cheese, sour cream, salsa fresca, guacamole and Mexican cheese.


Vegetarian Chopped Salad
small | large

Side, small or large. Mixed lettuce, Napa cabbage, bell peppers, corn, tortilla chips, avocado, tomato, pepitas and Mexican cheese tossed in a cilantro dressing. V, GF, VG

Chicken Chopped Salad
small | large

Side, small or large. Mixed lettuce, Napa cabbage, chicken, bell peppers, corn, tortilla chips, avocado, tomato, pepitas and Mexican cheese tossed in a cilantro dressing. GF

Taco Salad
chicken/pork | beef

Your choice of meat, vegetarian pinto or black beans, lettuce, corn, avocado, salsa fresca and Mexican cheese served in a crispy, flour tortilla shell


Mexican Chicken and Brown Rice Soup
bowl | quart

Cup or bowl. Simmered white meat chicken, brown rice, zucchini, squash, and carrot in a chicken broth. GF

Chicken Tortilla Soup
bowl | quart

Cup or bowl. Traditional Mexican soup made with chicken, fresh tomatoes and corn tortillas topped with avocado and Mexican cheese. GF


Chile Relleno

Roasted pasilla pepper stuffed with Monterey Jack cheese coated in egg and topped with salsa caliente and sour cream. V, GF


Two (2) crispy flour burritos filled with cheese and your choice of meat, served with salsa fresca, sour cream and guacamole.

Crispy or Soft Meat Taco

Choice of meat, topped with lettuce, Mexican cheese, tomato sauce, sour cream and salsa fresca (corn or flour tortillas). GF

Double Street Taco

Lightly grilled corn tortilla with Monterey Jack cheese topped with a soft corn tortilla, pinto beans, choice of meat, guacamole and salsa fresca. V, GF

cheese | meat

(cheese or meat) Two (2) hand rolled corn tortillas filled with Monterey Jack cheese or meat and topped with your choice of sauce, lettuce, Mexican cheese, sour cream and salsa fresca. V, VG

Soft Street Taco

(meat) Choice of meat served on a corn tortilla, topped with cilantro, onion, radishes and lemon on the side. GF

Two (2) house made chicken or pork or vegetarian poblano pepper and cheese tamales topped with tomato sauce, sour cream and salsa fresca. V, GF

Fish or Shrimp Taco

Grilled fish or shrimp marinated in garlic, served on a soft corn or flour tortilla with lettuce, salsa fresca, sliced avocado and a spicy chipotle sauce. GF

Veggie Taco

Choice of vegetarian beans, cilantro rice, lettuce, guacamole, Monterey Jack cheese and salsa fresca (corn or flour tortillas). V, GF, VG

Three (3) crispy corn tortillas filled with shredded chicken or beef and topped with lettuce, Mexican cheese, sour cream and salsa fresca. GF

Flat, crispy corn tortilla topped with your choice of meat, refried beans, lettuce, Mexican cheese, avocado, sour cream and salsa fresca. V, GF, VG.

Meat Choices

Pollo Asado
Grilled white meat chicken

Pollo Hervido
Simmered white meat chicken

Ground beef, chorizo, bacon, onion and pasilla pepper

Al Pastor
Marinated pork in a traditional family recipe sauce

Carne Asada
Grilled steak

Slow roasted pork

Pollo Adobado
Grilled white meat chicken marinated in
guajillo pepper, spices and onion.

Mexican sausage made with pork meat, red bell pepper,
paprika, pepper and salt



Grilled marinated Tilapia
Grilled shrimp


Whole Wheat

Vegetarian Beans

Whole pinto

Mexican Rice

Traditional red
Vegetarian green cilantro

Watch the video: Instant Pot Rice and Beans Vegan