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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 1 |
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The trick to this recipe is substituting canned black beans for dried beans and using pantry ingredients for big flavor. Ingredients:
2 cups uncooked long-grain white rice |
5 (15-ounce) cans black beans, divided |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
5 garlic cloves, minced |
2 tablespoons seeded, minced jalapeño pepper |
2 teaspoons olive oil |
1 (14-ounce) can chicken broth |
1 (6-ounce) can tomato paste |
1 tablespoon red wine vinegar |
1 teaspoon ground cumin |
1 teaspoon dried crushed red pepper |
1/4 teaspoon black pepper |
salt to taste |
toppings: shredded cheddar cheese, sour cream, chopped tomatoes, chopped fresh cilantro, chopped green onions, sliced jalapeño peppers |
Directions:
1. Cook rice according to package directions; keep hot.
2. Rinse and drain 3 cans black beans. (Do not drain other 2 cans.)
3. Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 30 minutes, stirring occasionally. Add salt to taste. Serve with hot cooked rice and desired toppings.
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