Say Goodbye To Boring Rice And Beans (3 Recipes)
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- เผยแพร่เมื่อ 17 ก.พ. 2024
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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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Hey Sonny, I love your videos and do not care about your politics, lets keep it that way please. Goya is a brand that was illegally advertised from the oval office itself by a particular, highly divisive president. The owner is super political and spends his money on right wing causes and as such is boycotted by many americans. I would not ever buy Goyas crappy products because of their owner, their quality is irrelevant sadly as I cannot support what their profits go toward. Support who you want, but understand please that Goya is a very politicized brand and may not be worth associating with. I love your channel but was sad to see you wouldnt vet your sponsors more than that. If you support all that outright, thats your right, but this is a food channel we dont need all that.
Go with serrano peppers over jalapeños because the serrano’s tend to be constantly spicy. Unlike the jalapeño pepper.
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
Thank you Sonny, my son. God bless ☦️
Can you do these recipes with brown rice instead?
@thatdudecancook SIR you cannot just say “rice” you have to specify what type of rice are you using? Jasmine? Basmati? There are lots of “rice”
Bro goya CEO is a train wreck. There are far better beans out there. Find a better advertiser.
Love your channel, Sonny. Thanks for all the great recipes and content.
Your videos have been made ever so much better with the addition of Marcus. Never let him quit ... you guys make a great team! 🥰
I agree. I think Sonny has become a lot more comfortable and at home in front of the camera. But the editing of Marcus has been top notch, it has a professional feel to the show now.
I agree 👍
Yes, Marcus adds a lot of fun energy ❤
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.
That really wasn't Louisiana red beans and rice, but I don't think he claimed it was. You need onion, bell pepper, celery, parsley, tyme, bay leaf, and several other ingredients like a meat (andouille sausage, ham hock, etc...).
@@Duke_of_Prunes I know none of them were red beans & rice… I was just talking about rice & beans dishes in general
@@joelboutier1736 OK, yeah...I love me some good red beans and rice!
@@Duke_of_Prunesso True! Cajun here!
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
I will have to try this. How do you adjust the water?
That Dude Can Cook...CAN COOK!
Use Scotch Bonnet instead of Habanero.. BIG difference! 👍
Like He Said, If you get IT, I have never Seen them in Real Life and I have looked despite being allergic to peppers 😅
Scotch Bonnet = Habanero. It's exactly the same variety of pepper.
@@markgelbart5889 If that’s what you think then you’ve never had a scotch bonnet. There is a much bigger nuance flavour in sb. Same family completely different flavour.
Thank you. If I can't get a scotch bonnet, I just do without. Habañeros are too fruity in flavor.
I don't like flavor of scotch bonnets. But enjoy other hot peppers.
"Trust the process" is the single most valuable piece of wisdom ever. And like all true wisdom, the hardest to attain.
Don't tell that to Philidelphia 76ers fans....
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
It depends on the rice you are using. Basmati needs soaking for 20-30 minutes after washing, then draining. Then a volume ratio of 1 to 1 water will produce a good result. Long grain white rice may may need more like 1.5-2 water to to rice. Always check your packet. Natural ingredients vary, so that's why pro bakers weigh everything to obtain consistency.
Rice and beans has been a staple budget meal my entire life. Could live off the stuff. Thanks for new methods to try out
The music when serving the food is so calming. Love it !!
Those all look sooooo good. I love rice and beans recipes.
Great recipes, great energy, great 80's music for the intro.
Wow, that looks amazing. Thanks for the recipes.
Super solid video. I like having options for weekly meal prep. Adding these to the list. Thank you
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.
Half my family is from Brazil so beans and rice recipes are a staple, I’m excited to try making these dishes!
Thank You for sharing these recipes! These all look delicious. ⭐ I always learn something new.
These rice dishes look fantabulous.....I will be trying them someday soon......
Made the rice and peas version - probably the best I’ve ever eaten. Easy to do and tastes great. My favorite kind of recipes.
I love rice. And beans. I’ve been trying to find a way to make this recipe not suck. Awesome!
This looks awesome. Can’t wait to try it!
Thank you for this video. Thank you for all your videos. A lot of your content has completely changed the way I cook for my family. You and your crew are amazing.
All three look fantastic.
Solid recipes Sonny! Love rice and beans, thanks for some great ways to try em!
Thank you for sharing these delicious recipes!!! I will definitely try them out.
I made this. I just didn't have the tomato paste. It was good combo. This is great loved it
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.
I was raised in Puerto Rico , every day ate rice and beans. Thanks for these great ideas 😊
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.
As always informative and fun. We will try all 3
The dude cannnnn cook!
I always enjoy your applications.
I'm Puertorican and I approve this message
Gorgeous!
yup ive had dud peppers. i always look for those wrinkles/stretchmarks on jalapenos. those are usually the really hot ones
Learned something new , I am definitely making this
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.
I was sold after the first green recipe! Delish.
Really great video.
Looks delicious
These 3 would be great in your new cookbook which I love by the way!
I always look forward for you videos
I love your video keep em coming... Chef.
Fun presentation
All respect to you Sir. I was taught to use a bit of cumin and Tumeric with my Spanish Rice.
Lovely video and representation of rice and beans such an important food group😊
I eat 90% beans and rice, saving money and losing weight.
The last one with the red beans and coconut milk,I usually will cook that with smoked pork tails.....soòoo delicious
I made the red rice and beans today! Let me just first thank you for this recipe! It’s so fresh tasting, mild spicy taste to it and so freaking simple to make!! ❤
👍 I love rice & beans, thanks for these ideas! And thanks especially for your 10+10 method for plain rice, that i came across recently. I used to do my rice in a pressure cooker (great results, but a bit PITA), and your method seemed too good to be true. But now it's my preferred method, so thanks again 👌
Best cooking channel on YT by a mile. Been a sub since before 100k :)
Great video!
Love it
LOVE Rice and Beans
Dude, rice and beans ain't boring. I hit mine with a pinch of cocoa powder and a tiny dash of maple syrup and it never fails. Bit of your favourite hot sauce and you are in comfort food heaven. Healthy af too.
Here in Costa Rica we have Gallo Pinto, mostly for breakfast, and Casado is a rice and beans and picadillo ensalada and some protein... and of course the Rice and Beans caribbean dish that you mentioned, usually with a protein, specially good the Caribbean Chicken or Caribbean Lobster, with patacones or even better Fruta de Pan when in season...
this is my menu for the week now, thank you for sharing!
I love, love, love rice and beans!!! Let's go!!
Never would have thought to combine coconut flavors with rice, but that looks like it would be delicious. I'm going to have to try that one.
Try some Thai, Lao, or Phillipino foods, coconut rice is a common flavor profile and it's DELICIOUS
Thank you
Looks great! Always looking for plant-based meals as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs and the igf-1 and DDT in meat. Thanks so much for sharing
My Jamaican mom cooks the rice in coconut water 😊
Three times Is the magic number on clean/rince rice 🍚...👍🏿
Yes, and stir the rinse clockwise. Otherwise it's widdershins, and we don't want that.😉
Sounds great. I want to try all 3 but think I may have to dial back the hot peppers as hubby doesn't like heat.
I used to do a Colombian recipe for rice and beans a girlfriend taught me years ago. These three are getting added. The coconut milk one especially!!
In the Caribbean we don’t toast our rice prior furthermore, we cook the beans/peas combined with the rice… & yet we still execute very fluffy and flavorful rice dishes, ijs.🍚
I like the jalapenos that want to be habaneros. My mom is Brazilian and those black beans and rice were a staple in our house.
That Caribbean rice recipe is gonna save boring white rice for my meal prep. Thank you sir 💪🏽
Holy smokes! I didn't peak and my rice turned out perfectly!!! Thanks!
A real kick ass video thanks
Hey Dude, I tried your Chicken Tikka Masala recipe the other day and it was 🔥
Can't wait to try some of these as well!
so happy you enjoyed!
I'll have to check some of this out. :) You should look into Brazilian rice and beans dishes, where the beans are cooked separately from the rice - super yummy!
Love your videos! You should try pelau from Trinidad and Tobago it has everything lol
Rice and beans is the ultimate health food.
If you get a chance, can you take those Goya beans and try to make a refried bean. We have tried black and pinto from another brand…pinto seems best, but like the color of black beans.
I've lived in Central/South America for years..and approve.
The first time i ever bought fresh chillies as a novice cook, they were green Thai chillies. I was chopping them up to try in some dish, and took a bite of a raw one out of curiosity.
There was no burn at all, just intense green flavour .. so i assumed that they were either unripe(?), or needed to be cooked in order for the sting to develop. Just then my dad walked in and i told him "Look at these chillies, they're all duds!", and took a bite of another one to show him. But this one was NOT a dud! I was so shocked, i fell apart laughing and couldn't stop hiccupping. Now, every time i have anything with unexpectedly hot chillies in, i get an attack of hiccups 😉 And while I'm a great fan of chillies, I've suspiciously never found another dud one again!
I love the sunglasses bit. Very cool 😎
Killing intro song ❤
Groovy Video Sonny 😎
I was not expecting the Goya ad sponsorship
Is it safe to stan Goya now? 👀
I don't buy Goya products anymore due to their support of our former President.
@@jimbrennan1181same. Won't ever buy their products.
@@jimbrennan1181💯
@@jimbrennan118145th and 47tg president*
Gelapeno is my favorite flavor chips
Nice one, Sonny boy. I like the healthier recipes.
Great to see you're getting more subscribers every week.
Love it every time Sargent Gilbert makes an appearance to pepper up a dish ♥️..
You definitely took the boring out of rice. All looked amazing but having been to Jamaica recently, I’m doing that one first 🙌🏻❤
God they all look incredible. You're slamming it out of the park as usual boss!
Red jalapeños are the absolute best ❤👌
Any hot pepper. My favorite is habanero.
@@angelbulldog4934 when it comes to jalapeños though, I prefer red to green. I love chilies of all kinds.
Love your videos! Can you do a video about the best tomato paste. I grew up using goya brand but I think there's better ones!
Goya is trash and their owner is wack can't believe he took the sponsorship.
Love the Marcus/Sonny Taste Test!
Dave Ramsey has entered the chat.
What kind of rice do you like best? It looks like you used basmati or some kind of long grain. Basmati is my favorite for most applications. Jasmine is my go-to when I want something a little softer and stickier.
Love your videos and I try to replicate many of your dishes. Just out of curiosity what’s the music that you use when you plate at the end of your videos?
Worth mention, the proper ratio of beans to rice to make a complete protein is 50/50 or up 2/3rds beans to 1/3rd rice.
Puerto Rican rice and beans is good too.
I appreciate the reminder on not opening lids and oven. I know i should trust the process, but i still do it just to make sure its all good.
“J” Jalapeno 😂. My sis says you need to pick the jalapeño with the little white lines in the skin. Those are the hot ones.
Jalapeno tip: when you slice off the stem there is a white part of the core underneath, you can lick that and it will tell you how spicy the pepper is
Okay, I was going to yell and say “arroz con gandules” is not boring! But now I see you’re providing these with a twist. BTW, I always wash and toast my rice. And, no peeking.
Please try jeera rice and rajma
How would it affect things if you didn’t strain the aquafaba and just left it in? Should you adjust for moisture content or anything beforehand?