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Black Beans and Rice

Yield Makes 6 to 8 servings
Prep: 25 min., Cook: 40 min. The trick to this recipe is substituting canned black beans for dried beans and using pantry ingredients for big flavor.

Ingredients

  • 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

How to Make It

  1. Cook rice according to package directions; keep hot.

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

  3. 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.