Black Beans and Rice

Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell
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.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Total: 55 Minutes

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

Preparation

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.

Note:

September 2010