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Black Beans and Rice

Photo: Antonis Achilleos
Prep time 20 mins
Other time 15 mins
Yield Makes 4 to 6 servings
Black beans and rice is a common staple among Hispanic culture because it is hearty, nutritious and easy on your budget. This recipe adds fresh peppers and scallions for an extra kick in every bite.

Ingredients

  • 2 teaspoons kosher salt
  • 2 1/2 tablespoons olive oil
  • 2 cups long-grain rice
  • 1 medium onion, chopped (1 cup)
  • 1 large green or red pepper, chopped (1 ½ cups)
  • 2 medium cloves garlic, minced (1 tablespoon)
  • 2 15-ounce cans black beans, undrained
  • 1 cup chicken broth
  • 2 tablespoons red wine vinegar
  • 2 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 cup sliced scallions (optional)

Nutrition Information

  • calcium 73 mg
  • calories 427
  • caloriesfromfat 17 %
  • carbohydrate 73 g
  • cholesterol 0 mg
  • fat 8 g
  • fiber 10 g
  • iron 5 mg
  • protein 13 mg
  • satfat 1 g
  • sodium 1,289 mg

How to Make It

  1. In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 ½ teaspoons of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.

    In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.

    Tip: For a quick black bean soup, follow this recipe. Then remove the bay leaves and process the mixture in a blender or food processor until smooth. Instead of serving it with rice, spoon a dollop of sour cream onto each serving and sprinkle with sliced scallions.