Spicy Black Beans and Rice |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I like to use 3 differently colored bell peppers if I can, then I tell my youngest that we are having rainbow beans. I start the rice in my rice cooker before I start chopping veggies. They are a good way to use up those veggies in your fridge that need using! I like to chop enough veggies for several batches, then freeze them for future use. Ingredients:
1 onion, diced |
3 bell peppers, diced |
2 carrots, peeled and diced |
2 celery ribs, diced |
3 -4 garlic cloves, minced |
2 (15 ounce) cans black beans, undrained (or about 3 cups of cooked beans from dry) |
salt |
pepper |
cumin |
dried chipotle powder |
hot cooked rice |
Directions:
1. Saute onions, peppers, carrots and celery in a little oil until soft.
2. Add garlic and cook until the garlic is soft, then stir in the spices and cook for a couple more minutes.
3. Stir in the beans and simmer for about 15 minutes.
4. Serve over rice.
5. My kids like shredded cheddar on top. My husband and I like to add tabasco and cheese.
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