Black Beans and Rice (Ingrid Hoffmann) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Ingredients:
1/4 cup olive oil |
2 onions, finely chopped |
2 green bell peppers, chopped |
3 garlic cloves, chopped |
4 bay leaves |
1 tablespoon ground cumin |
2 cups long-grain white rice |
4 (14-ounce) cans black beans, drained and rinsed |
2 (14-ounce) cans diced tomatoes with green chiles drained |
2 cups water |
1/4 cup apple cider vinegar |
kosher salt and freshly ground black pepper |
Directions:
1. Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
2. Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.
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