Black Beans and Rice

Southern Living
The trick to this recipe is substituting canned black beans for dried beans and using pantry ingredients for big flavor.
Makes 6 to 8 servings


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2 cups uncooked long-grain white rice
5 (15-ounce) cans black beans, divided
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
5 garlic cloves, minced
2 tablespoons seeded, minced jalapeño pepper
2 teaspoons olive oil
1 (14-ounce) can chicken broth
1 (6-ounce) can tomato paste
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon dried crushed red pepper
1/4 teaspoon black pepper
Salt to taste
Toppings: shredded Cheddar cheese, sour cream, chopped tomatoes, chopped fresh cilantro, chopped green onions, sliced jalapeño peppers


Prep: 25 Minutes
Cook: 40 Minutes

Cook rice according to package directions; keep hot.

Rinse and drain 3 cans black beans. (Do not drain other 2 cans.)

Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 30 minutes, stirring occasionally. Add salt to taste. Serve with hot cooked rice and desired toppings.

Created date

August 2005