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Spring - get growing
Zatarain's® Black Beans & Rice Dinner Mix is great anytime (yep, even breakfast), but especially when you're short on time and hungry.
As a main course or side meal, with or without meat or poultry, Zatarain's delivers festive energy and fun flavors of authentic Caribbean-style cooking without the added work of preparing from scratch.
No single culture owns beans and rice. It’s a natural pairing that likely developed independently in different parts of the world. Our Black Beans & Rice is rooted in the Caribbean, where the combination of savory black beans and fluffy rice is a daily staple. Zatarain’s Black Beans & Rice is flavorful but not spicy and goes great with a variety of meats, but is hearty enough to stand alone as a meatless entrée. This comes with precooked beans and is ready in less than 30 minutes.
Ingredients: Enriched Long Grain Parboiled Rice (Rice, Iron, Niacin, Thiamine Mononitrate, Folic Acid), Black Beans, Yeast Extract, Salt, Onion, Malted Barley Flour, Red and Green Bell Pepper, Spices (Including Red Pepper), Garlic, Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Potato, Citric Acid, Extractives of Paprika, Tamari Soy Sauce (Soybean, Salt) & Natural Flavor.
STOVE TOP DIRECTIONS:
1. MIX 2.5 cups water, Rice Mix and 2 tbsp. butter, margarine or olive oil in 2-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2. SIMMER 25 minutes or until rice is tender. Stir occasionally to prevent rice and beans from sticking.
3. REMOVE from heat. Let stand 5 minutes. Fluff with fork before serving. Serving Suggestion: Add a half pound of sliced sausage to make a complete meal.
MICROWAVE DIRECTIONS:
1. MIX 2.5 cups hot water, Rice Mix and 2 tbsp. butter, margarine or olive oil in 2 1/2-quart microwavable bowl until well blended. Cover.
2. MICROWAVE on HIGH 5 minutes. Stir. Microwave on MEDIUM (50% power) 18 minutes or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes. Fluff with fork before serving.
