Recipe by Vino Girl
There's a lot of beans and rice recipes already here, but it seems I can't get enough of them. This one comes from Real Simple magazine, and it's different than the types I normally make since it doesn't have tomatoes, and it is also a mild-flavored dish.
- 946.36 ml water
- 9.85 ml kosher salt, divided (or to taste, I don't use it since the beans and broth are salty enough)
- 36.97 ml olive oil, divided
- 473.18 ml long-grain rice, uncooked
- 236.59 ml onion, chopped
- 354.88 ml green bell peppers or 354.88 ml red bell peppers, chopped
- 2 garlic cloves, minced
- 2 (850.48 g) can black beans, undrained
- 236.59 ml vegetable broth or 236.59 ml chicken broth
- 29.58 ml red wine vinegar
- 2 bay leaves
- 2.46 ml black pepper, freshly ground (or to taste, I use more)
- 1.23 ml cumin
- 118.29 ml scallion, sliced
Directions See How It's Made
- Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.
- Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.
- 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.
- Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.
- Reduce heat to low and simmer for 10 minutes; remove bay leaves.
- Serve beans over the rice and top with scallions.
- Serves 4 as a main dish, 6-8 as a side.