Black Beans and Rice
The trick to this recipe is substituting canned black beans for dried beans and using pantry ingredients for big flavor.
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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
- 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.
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