Beans & Rice

Oven Baked Rice

I usually use my rice cooker to make rice. However, when my whole family along with grandkids gathers for dinner, it's just not enough anymore! I have now discovered that baked rice turns out super fluffy! As you can tell, the family digs in before I even get to take a photo!

Since my favorite rice is basmati, the water/rice ratio below has been tested only with basmati rice. I will leave you to experiment with other types of rice. Make sure to use a casserole dish with a tight-fitting lid.

• 1 cup basmati rice
• 1-3/4 cups boiling water
• Salt and spices to taste

1. Preheat oven to 375℉.
2. Rinse and thoroughly drain the rice.
3. Add the rice to your casserole dish. Cover with boiling water. Add salt and spices.
4. Cover and bake for 25 minutes.
5. Let sit for a few minutes before removing lid. Fluff the rice and enjoy!

Spanish Rice with Black Beans

This can be as mildly seasoned or spicy as you want it to be. Make sure to taste it as you’re cooking, adding more spices as needed.

Servings: 8

• 1 medium onion
• 1 green or yellow pepper, stemmed, seeded and chopped
• ½ - 1 jalapeno chili, stemmed, seeded and finely diced (optional)
• 2 cloves garlic, minced
• 4 cups cooked brown rice
• 1 14-oz can fire-roasted diced tomatoes with liquid (I often use a 28-oz can)
• 1 15-oz can (1.5 cups) black beans, rinsed well
• 1 tsp ground cumin
• 1 tsp chili powder (regular)
• ½ tsp chipotle chili powder (to taste)
• ½ tsp smoked paprika
• Salt and freshly ground black pepper to taste

1. Heat skillet over medium heat. Add the onion and cook, stirring until it begins to brown.
2. Add the pepper, jalapeno and garlic and cook for another 2 minutes.
3. Add the remaining ingredients, stir and cook, stirring frequently for about 15 minutes.
4. If you’ve added the diced tomato liquid, you may need to thicken slightly with corn starch.

Lentil-Walnut Taco Meat

Yield: 2.5 – 3 cups

• 1 cup dry lentils
• 3 cups veggie broth or water
• 1-1/3 cup walnut halves, toasted
• 1 cup bean medley (chickpeas, kidney beans, etc)
• Taco seasoning to taste

1. Cook the lentils in about 3 cups or so of vegetable broth or water until tender, about 40 minutes.
2. Meanwhile, toast your walnuts on baking sheet in a preheated oven at 300° for 10 minutes.
3. Drain lentils if necessary and mash, leaving it somewhat chunky.
4. Place bean medley and walnuts in food processor. Add taco seasoning to processor, starting with a teaspoon at a time. Do not over-process it, leave it chunky. Taste and add more taco seasoning, repeat until desired taste is achieved.
5. Combine with lentils, heat in a skillet with 1 tbsp olive oil.

Lentil Loaf

Ingredients:

• 1 cup uncooked green lentils
• 1 cup finely chopped unsalted walnuts
• 2 tablespoons ground flaxseed
• 1 teaspoon coconut oil
• 3 garlic cloves, minced
• 1 medium yellow onion, finely chopped (about 2 cups)
• 1 cup chopped celery
• 1 cup grated carrots
• 1/3 cup grated sweet apple
• 1/3 cup raisins
• 1/2cup oat flour or brown rice flour
• 1/2 cup bread crumbs or rolled oats
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 1/4 teaspoon ground pepper

For the Glaze:

• 1/4 cup ketchup
• 2 tablespoons unsweetened applesauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

1. Cook the lentils.
2. Optional but recommended: Preheat the oven to 325 degrees and spread walnuts on a baking sheet lined with parchment paper. Roast for 9 to 11 minutes. Once finished, turn the oven up to 350°. Line a loaf pan with parchment paper.
3. In a skillet, heat oil over medium heat and add the garlic and onion – sauté for about 5 minutes.
4. Add the celery, carrot, apple and raisins and sauté for 5 minutes more.
5. Process the lentils in a food processor (or just mash them) until they form a coarse paste.
6. Then add the lentils, flaxseed, walnuts, oat flour, bread crumbs, thyme, oregano, salt, pepper, and red pepper flakes. Stir until well combined.
7. Taste and add more seasoning, salt, or pepper if necessary. Press the lentil mixture firmly in the loaf pan.
8. Make the glaze by whisking all ingredients together in a bowl. Spread the glaze over the loaf.
9. Bake uncovered for 50 to 60 minutes until the edges are brown. When finished, let the loaf cool for 10 – 30 minutes before serving (if you can wait that long!).

Refried Pinto Beans

This is so delicious, much superior to the canned version! If you have time, you can prepare dried pinto beans instead of using canned.

• 1 TBSP olive oil
• ½ cup onion, chopped
• 2 cloves garlic
• ¼ tsp salt
• ½ tsp chili
• ¼ tsp cumin
• 2 15-oz cans pinto beans, drained (about 3 cups)
• ½ cup water
• 2 TBSP chopped cilantro
• 1 TBSP lime juice

1. Heat oil. Add onion, garlic and salt. Cook 5-8 minutes until onions are browned.
2. Add chili, cumin, beans and water.
3. Cook for 5 minutes. Mash.
4. Serve with cilantro and lime. 

Polynesian Pilau

I made this for one of our girls’ nights when we selected a Polynesian theme. This can be served as either a main course or a side dish. Add more hot pepper sauce if you like it spicy!

Servings: 4

• 16-oz black-eyed peas, drained
• 2 cups brown rice or Basmati light brown rice, cooked
• Vegetable oil (as needed)
• 1 cup peanuts, chopped (optional)
• 1 Tbsp. fresh ginger, grated
• 1 cup chopped onion
• 1 large green pepper, diced
• 2 cups celery, chopped
• 1 carrot, sliced thin
• 1 cup frozen green peas, thawed
• 1 cup pineapple tidbits, reserve 2 Tbsp. juice
• 2 Tbsp. soy sauce
• Dash of salt
• Dash hot pepper sauce

1. In a large pan, sauté peanuts in some of the vegetable oil until toasty. Take out the peanuts and set them aside.
2. Add the grated ginger and onion to the oil, and cook until the onions are translucent.
3. Add the chopped celery, carrot and the diced green pepper. Cook until slightly tender.
4. Add the rest of the ingredients, except for the rice. Bring just to a boil and then take off the heat.
5. Stir in the cooked rice.
6. Sprinkle toasted peanuts on top. Optionally, mix the toasted peanuts into the rice mixture.