Island Style Rice and Beans |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This was pretty easy, and nummy. This could also probably be made in a rice cooker (especially after thawing a frozen batch). I did the stovetop cooking for my two batches separately, since I was baking one batch for dinner and freezing the second. This worked out well for me. Ingredients:
2 teaspoons olive oil |
1 small yellow onion, chopped |
1 small green bell pepper, chopped |
2 garlic cloves, minced |
1 cup long grain white rice |
1 teaspoon ground cumin |
2 cups cooked black beans or 15 ounces canned black beans, rinsed and drained |
1 (16 ounce) can whole tomatoes, undrained |
3/4 cup water |
1/4 teaspoon hot pepper sauce (optional) |
Directions:
1. Preheat oven to 350.
2. In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
3. Add rice and cumin; cook while stirring, for 1 minute.
4. Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
5. Transfer rice mixture to a lg. baking dish (11 x7 ). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
6. FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above.
|
|