Say Goodbye To Boring Rice And Beans (3 Recipes)

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Green rice with black beans:
2 cups (430 g) long-grain white rice
3 tbsp avocado oil
1 poblano pepper core removed
1 jalapeno core removed
1 medium onion roughly chopped
5 cloves of garlic
2 cups ( 1 bunch) chopped cilantro
1 cup (1/2 bunch) chopped Italian Parsley
2 cups (473 ml) chicken or vegetable broth
2 tsp salt (1/2 tsp if you have salty chicken broth)
1 15 oz can of black beans

Red rice with pinto beans:
2 cups (430 g) long-grain rice
3 tbsp avocado oil
1/2 white onion medium dice
3 garlic cloves
1 tbsp chicken bouillon
1 tsp garlic powder
2 tsp onion powder
2 tbsp tomato paste
2 whole tomatoes blended into juice
2 1/2 cups (591 ml) hot water
5 sprigs cilantro
1 jalapeño
1 15 oz can of pinto beans

Caribbean-style rice with kidney beans:
2 cups (430 g) long-grain white rice
2 3/4 cups (650 ml) water or chicken broth
2 tbsp coconut oil
1 white onion medium dice
5 garlic cloves thinly sliced
5 sprigs fresh thyme leaves
1 14 oz can of coconut milk
1 habanero core removed and finely chopped
2 tsp brown sugar
1 tsp black pepper
1 1/2 tsp allspice
1 15 oz can of pinto beans
2 tsp salt ( if using chicken stock use only a pinch of salt)

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[thatdudecancook]

Rice and Bean Lovers Unite! It's time to rise up and speak our truth to the world! HAPPY COOKING to all you wonderful people

[CharliesMom]

Your videos have been made ever so much better with the addition of Marcus. Never let him quit ... you guys make a great team! 🥰

[joelboutier]

Rice and beans is such a wonderful combo... everything from the Latin American to Caribbean to Louisiana red beans & rice. So good for budget minded cooking as well.

[SingingSealRiana]

Also very underrated are rice and lentils! Great stuff, if you soaked the lentils they will cook perfectly with the rice which is really convinient

[sanseijedi]

"Trust the process" is the single most valuable piece of wisdom ever. And like all true wisdom, the hardest to attain.

[jesseprins]

I'm loving this more chill vibe you've got in this video.

I think it comes across more that you love the food rather than just trying to impress someone with the food.

[viva]

Rice and beans has been a staple budget meal my entire life. Could live off the stuff. Thanks for new methods to try out

[douglasmurphy]

Here's why the 2:1 water to rice ratio seems off:

Weight & Volume are being tossed around in the same circles causing confusion, along with metric & imperial.

1 cup (volume) water = 8 oz. (weight) or 226g metric weight

Uncooked rice is less dense and there is space between the grains, so it has less weight in the same amount of volume.

1 cup (volume) uncooked rice = 6.4 oz. (weight) or 182g metric weight

Rice absorbs approximately 1.6 times its weight in water for a total of 2.6 times as cooked weight.

So 100g rice absorbs 160g of water. If you added 2x water by weight, you would be adding 200g of water. If you added 2x water by volume, you would be adding 250g of water. The volume / weight difference is 1.25x

For one cup of rice that difference isnt much, but with larger measurements the difference adds up, because beyond what the rice absorbs, the amount that evaporates doesn't scale. Just about the same amount of extra water on top will boil off no matter how much rice you are making. If you cook 3x the amount of rice, you don't want 3x the water. The amount that evaporates is a function of, mainly, the surface area of your pot/pan (at the water line) plus time & temperature. Too much water will either be left behind, or you will overcook the rice for too long (high heat @ extended time) to get rid of it. This is where the "finger trick" actually has science behind it, because you are probing for a set amount of water resting atop the rice, at a depth determined by the size of the pan.

To simplify, the 2:1 is fine for small 1 cup dry volume rice batches, you might pull back a little on 2 cups, and for 3+ go by the finger method so you have the correct amount on top

[rockitsurjon]

Great recipes, great energy, great 80's music for the intro.

[wanaberanch]

The music when serving the food is so calming. Love it !!

[SoSwiff]

Use Scotch Bonnet instead of Habanero.. BIG difference! 👍

[dudleyvasausage]

yup ive had dud peppers. i always look for those wrinkles/stretchmarks on jalapenos. those are usually the really hot ones

[clementmckenzie]

I have never seen rice and peas prepared this way before, very interesting. Traditionally we don't chop up the chili it goes in whole so that the rice is not spicy, but rather savory. Interesting take on it. I will have to try it.

[rhodavanhorn]

Love the rice recipes bring us more
rice recipes.

[AnimatedTechie]

Half my family is from Brazil so beans and rice recipes are a staple, I’m excited to try making these dishes!

[quincymims]

Made the rice and peas version - probably the best I’ve ever eaten. Easy to do and tastes great. My favorite kind of recipes.

[lizmillan]

I was raised in Puerto Rico, every day ate rice and beans. Thanks for these great ideas 😊

[ski]

Sonny, could you do a Cuban black beans and rice with pork as a main recipe? My stepfather taught my mother to make it for him and I didn't snag the recipe but it was sooo good.

[jeffpechow]

Sonny, love your videos and recipes. Made the green and red rice. Both delicious. I have a suggestion related to the amount of oil. Your recipe calls for 3 tablespoons of oil per 2 cups of rice. America’s Test Kitchen’s recipe for Mexican rice (which I’ve made several times) calls for 1/3 cup of oil (or 5.33 tablespoons of oil) per 2 cups of rice. That makes a difference in preventing burning and promoting toasting. I found 3 tablespoons was not enough oil. The other suggestion that works well in the Test Kitchen recipe (and which is more forgiving than the stovetop) is to first cook the rice in oil for 6-8 mins stirring frequently and then cook the rice in the oven at 350 degrees for 30-35 mins and stir after 15 minutes. Hope these tips help.

[ernestfagan]

My Jamaican mom cooks the rice in coconut water 😊