Spicy Black Beans and Yellow Rice

I saw this on Food Network and my mouth started watering so I put it up here in case anyone else wanted to try it. This goes with the Chicken Enchiladas below it.

Spicy Black Beans:

* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:

* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Chicken and rice

This is one of those EASY oven or crockpot recipes. I got this from my sister-in-law Danielle, who got it from her mother.

1-1.5 C rice (more if you want)
-chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french onion soup

sprinkle rice on the bottom of the pan. Place chicken on top. Mix soups together in bowl, adding 1 or 2 cans of water. Pour mixture on top of chicken and rice. Cover with tin foil and cook for 1 hour @ 350 degrees. Or throw it all into the crockpot, go to church and come home and eat!