Monday, March 19, 2012

Black Beans and Rice Recipe

    •    1 cup uncooked white rice
    •    1 Tbsp olive oil
    •    1 small onion, chopped
    •    1/2 green bell pepper, thinly sliced
    •    1/2 red bell pepper, thinly sliced (for added flavor substitute roasted red bell peppers or some chopped pimentos)
    •    3 cloves minced garlic
    •    2 16-ounce cans of black beans, rinsed and drained
    •    2 Tbsp white vinegar
    •    A few dashes of Tabasco or 1/4 teaspoon cayenne powder
    •    1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
    •    Salt and pepper to taste
    •    Optional Lime wedges and cilantro for garnish

1 Cook rice according to package instructions.
2 Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
3 Stir in rice and oregano. Add salt and pepper to taste.
Serves 6.

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