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.
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)
How to Make It
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.
Great recipe! I added celery and a tablespoon of japanese cooking sake to it and it really brought out the flavor!
White rice doesn't give you diabetes..... If you're THAT concerned about it then use brown rice, DURP!
Quick, easy recipe. I served it over barley, which added a nice texture and worked well, and topped with chopped green onion and sliced radishes. I liked the flavor mix; the vinegar added depth, and the cumin wasn't overpowering. It was just right for a quick lunch.
Nice complex flavors. Easy to make. I made a few changes to mine to use up some leftovers in the fridge. I added ground beef to it, and replaced chicken broth with beef broth. Next time I will be using 1 can drained and 1 can undrained beans, it was too soupy with 2.
Yummy! Although I found it a little too soupy. Per other reviewers' suggestions I omitted the salt and reduced the vinegar to 1 1/2 tablespoons. Served it over quinoa instead of white rice. Next time I may drain on of the cans of beans or cook it uncovered for 10 minutes instead of covered.
Nice flavor. I made it with red bell pepper. I added some corn and served it over brown rice. It was easy to make. I also did not add the salt. This is good for a quick meal or if you forgot to take something out of the freezer to defrost. The scallions really add to the flavor.
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