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Black Beans and Rice

Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell
Total time 55 mins
Yield Makes 6 servings
Easy side: Toss together 1 (5-oz.) package mixed salad greens, 1/2 cup (2 oz.) shredded mozzarella cheese, 8 quartered baby carrots, and 1 sliced green onion. Drizzle with your favorite bottled salad dressing.

Ingredients

  • 1 1/2 cups uncooked long-grain rice
  • 3 (15-oz.) cans black beans, divided
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 (14-oz.) can chicken broth
  • 1 (6-oz.) can tomato paste
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried crushed red pepper
  • Salt to taste
  • Toppings: shredded Cheddar cheese, sliced radishes, chopped tomatoes, chopped fresh cilantro, sliced green onions, sliced jalapeño peppers

How to Make It

  1. Prepare rice according to package directions.

  2. Meanwhile, drain and rinse 2 cans black beans. (Do not drain remaining can of black beans.)

  3. Sauté onion, bell pepper, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, tomato paste, cumin, and dried crushed red pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Add salt to taste. Serve with hot cooked rice and desired toppings.