This Spanish cauliflower rice side dish becomes a complete meal with the addition of a protein–think chicken breast, black beans, or whatever you like best. If you like your “rice” a little ...

In Costa Rica, black beans are the basis for gallo pinto ... Depending on whom you ask, rice arrived with the Spanish and Portuguese, either from Asia, via the Spanish-controlled Philippines ...

This recipe uses the most popular beans in a Caribbean kitchen (black beans and kidney beans), all cooked up in a turmeric paste which adds extra flavour to the soft fluffy rice. Each serving ...

Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. Place a little olive oil in a small pan, add the black beans and warm through ...

Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir the tomato and beans in the saucepan. Remove the saucepan from the heat. Let stand for 5 minutes.