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Black Beans And Rice
Time
50 Mins
Servings
4
Diet Restriction
- - -
Rating
0 Votes
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Secret Ingredients
  • 4 cups water
  • 2 teaspoons kosher salt, divided (or to taste, i don't use it since the beans and broth are salty enough)
  • 2 1/2 tablespoons olive oil, divided
  • 2 cups long-grain rice, uncooked
  • 1 cup onion, chopped
  • 1 1/2 cups green bell peppers or 1 1/2 cups red bell peppers, chopped
  • 2 garlic cloves, minced
  • 2 (15 ounce) cans black beans, undrained
  • 1 cup vegetable broth or 1 cup chicken broth
  • 2 tablespoons red wine vinegar
  • 2 bay leaves
  • 1/2 teaspoon black pepper, freshly ground (or to taste, i use more)
  • 1/4 teaspoon cumin
  • 1/2 cup scallion, sliced
Directions
  1. Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.
  2. Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.
  3. In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened.
  4. Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.
  5. Reduce heat to low and simmer for 10 minutes; remove bay leaves.
  6. Serve beans over the rice and top with scallions.
  7. Serves 4 as a main dish, 6-8 as a side.
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