For the sake of efficiency, start cooking the rice first.
1 teaspoon olive oil
1 1/4 cups diced onion
3/4 cup finely chopped carrot
1 tablespoon bottled minced garlic
2 cups cooked rice
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
2 bay leaves
How to Make It
Heat the oil in a large saucepan over medium heat. Add onion, carrot, and garlic; sauté 10 minutes. Add rice and remaining ingredients; cover, reduce heat, and simmer for 5 minutes or until thoroughly heated.
This has been a go to recipe for me ever since discovering it in 2000! Don't know why it was so dry for one of the reviewers. I never use the sherry and it tastes good anyway (although I am sure sherry would be great with it). Makes a nice, big batch! My 5 year old loves it--great recipe for penny pinching and/or eco lovin' folks:)
This is indeed a good solid recipe. Although it's not spicy, the thyme adds a nice, unusual flavor to the black beans and rice. I enjoy making a large batch on Sunday and then eating it throughout the week for lunch.
Where is the "spicy?" This was a very bland tasting recipe, considering "spicy" is in the title. It was simple to make and didn't taste bad or anythihng--but there is absolutely no spiciness to it. When I make it again, I will add some crushed red pepper or cayenne--something to truly make it spicy!
Spicy Caribbean Black Beans and Rice
this link is to an external site that may or may not meet accessibility guidelines.