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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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There's a lot of beans and rice recipes already here, but it seems I can't get enough of them. This one comes from Real Simple magazine, and it's different than the types I normally make since it doesn't have tomatoes, and it is also a mild-flavored dish. Ingredients:
4 cups water |
2 teaspoons kosher salt, divided (or to taste, i don't use it since the beans and broth are salty enough) |
2 1/2 tablespoons olive oil, divided |
2 cups long-grain rice, uncooked |
1 cup onion, chopped |
1 1/2 cups green bell peppers or 1 1/2 cups red bell peppers, chopped |
2 garlic cloves, minced |
2 (15 ounce) cans black beans, undrained |
1 cup vegetable broth or 1 cup chicken broth |
2 tablespoons red wine vinegar |
2 bay leaves |
1/2 teaspoon black pepper, freshly ground (or to taste, i use more) |
1/4 teaspoon cumin |
1/2 cup scallion, sliced |
Directions:
1. Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.
2. Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.
3. In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened.
4. Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.
5. Reduce heat to low and simmer for 10 minutes; remove bay leaves.
6. Serve beans over the rice and top with scallions.
7. Serves 4 as a main dish, 6-8 as a side.
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