Cuban Black Beans and Rice

Ingredients:
1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
I cup water
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro


Directions:
1.Cook the rice according to the package directions.
2.Meanwhile, heat the oil in a saucepan over medium-high heat.
3.Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. 
4.Stir in the cumin and cook for 1 minute.
5.Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
6.Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro. 

Belizean Rice and Beans

To celebrate the Bradley's adventure to Lamanai, I
am posting this recipe. My kids love this dish, and
when we are in Belize, they order it at every
restaurant! -Jill Dorrough

1/2 cup onion, diced 2 cloves garlic, minced 1 cup stewed beans 1 tsp salt 1/2 tsp freshly ground black pepper 1/4 tsp thyme 2 cups white rice 1 cup coconut milk, unsweetened 1 cup water Saute onions and garlic in a sauce pot. Add stewed beans along with its liquid. Season with salt, pepper and thyme. Stir in the rice, coconut milk and water. Cover and cook over medium heat for approximately 15 minutes or until water is absorbed. Reduce heat to medium low. Sprinkle with 1/4 cup of water, cover and continue cooking for approximately 10 minutes or until rice is tender and water absorbed. You can used canned stewed beans

Turmeric Basmati Rice

Good with Chicken Tikka Masala
Allison Hottinger

2 cups Basmati Rice 4 Tbsp Butter 1 tsp Salt 1 Tbsp ground Turmeric. 1-2 cups frozen peas Directions: Add all ingredients, except for the frozen peas, to your rice cooker and cook, or follow cook time on rice package.  Add frozen peas after the rice is cooked. The heat of the rice will cook the peas.

Spitalfield Risotto

Emily Waltman

800 ml chicken broth 1 C water 2 chicken breasts 2 T EVOO 1 small onion 4 garlic cloves 1 c. white rice 4 c. uncooked spinach ¼ c. basil ½ c, parmesan cheese Directions: 1. Bring water/broth to boil, add chicken and cook. 2. Heat oil- add onion 5 min, then garlic 1 min 3. Add rice- 2 min, add ½ c. water—cook until absorbed 4. Add ¾ c. ck broth, simmer 2 min 5. Continue adding broth until rice is tender and creamy, stir about 25 min until almost all broth is absorbed 6. In the last 5 min, add spinach, chicken, ½ c. parmesan and ¼ cup of basil

Cafe Rio Rice

We don't even need Cafe Rio anymore
Emily Potts

Rice 3 c. water 4 t chicken bouillon 4 t garlic-minced 1/2 bunch cilantro 1 can green chiles-or fresh equivalent 3/4 t. salt 1 T butter 1/2 onion 3 c. rice Directions: *blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Garlic Cilantro Rice

This rice is really great all on its own or mixed together with some stir fry veggies and pork/chicken/beef etc.
Courtney Dana

1 T. butter 1/2 yellow onion, chopped 4 cloves chopped garlic 3-1/3 c. water 4 tsp. chicken bouillon 1/4 bunch cilantro 1 tsp. cumin 1 small can diced green chilies 1/2 tsp. lime juice 1/4 tsp. salt 1-1/2 c. long grain rice Directions: In a saucepan, saute the butter, onion, and chopped garlic. Meanwhile add the water, chicken bouillon, cilantro, cumin, green chilies, lime juice, and salt into a saucepan and bring to a boild. Add the browned onion and garlic to the bioling water, then add the rice. Reduce heat, cover, and simmer for 30 minutes. Number Of Servings:7 and 1/2 cups