Black Beans and Rice with Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a variation on a black bean dish my husband liked in Guatemala. I have come up with several different variations, but this one is both easy and delicious. -Joann Hoye, Raleigh, NC Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
3 garlic cloves, minced |
1/2 cup water |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon ground coriander |
1/4 teaspoon ground red pepper |
1 (15-ounce) can black beans, rinsed and drained |
1 cup hot cooked long-grain rice |
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Add water and next 7 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Place 1/4 cup rice on each of 4 plates; top with 1/2 cup bean mixture. Sprinkle each serving with 1 tablespoon cheese.
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