Black Beans and Rice

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

Preparation

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.