Spicy Black Beans and Rice |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Instead of rice, you can spoon the warm black bean mixture over squares of freshly baked corn bread. Ingredients:
1 medium onion, chopped (1/2 cup) |
4 garlic cloves, minced |
2 tablespoons olive oil or 2 tablespoons cooking oil |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
1/8-1/4 teaspoon ground red pepper |
2 cups hot cooked brown rice or 2 cups long grain rice |
1/4 cup chopped onion (optional) |
Directions:
1. In a medium saucepan cook 1/2 cup onion and garlic in hot oil till tender but not brown.
2. Carefully stir in the drained beans, undrained tomatoes, and ground red pepper.
3. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.
4. To serve, mound rice on individual plates; make a well in the centers.
5. Spoon black bean mixture into centers.
6. If desired, sprinkle with chopped onion.
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