Prep 10 mins
Cook 40 mins
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
- 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.
Quite delicious. The only changes I made were to add oregano and to use apple cider vinegar instead of red wine vinegar. Everyone loved this!
My family really enjoyed this recipe and it is so easy to make!! I used a poblano pepper instead of a bell pepper and it added just the right amount of heat!
I really enjoyed this dish! I had been craving rice and beans and this was perfect. I used a red pepper and chicken broth. It is so easy to make and so satisfying!