Recipe by CraftScout
I found this on a OAMC website, which credits Healthy Meals in Minutes for this recipe. This was pretty easy, and nummy. This could also probably be made in a rice cooker (especially after thawing a frozen batch). I did the stovetop cooking for my two batches separately, since I was baking one batch for dinner and freezing the second. This worked out well for me.
Top Review by Denise P.
I don't like green pepper, so I used half red, half orange peppers. I didn't use white rice, but I had some sticky rice to use, and instead of whole canned tomatoes I used a can of Rotel, so no needed for hot sauce. DH really liked it, we will probably make again
- 2 teaspoons olive oil
- 1 small yellow onion, chopped
- 1 small green bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup long grain white rice
- 1 teaspoon ground cumin
- 2 cups cooked black beans or 15 ounces canned black beans, rinsed and drained
- 1 (16 ounce) can whole tomatoes, undrained
- 3⁄4 cup water
- 1⁄4 teaspoon hot pepper sauce (optional)
Directions See How It's Made
- Preheat oven to 350.
- In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
- Add rice and cumin; cook while stirring, for 1 minute.
- Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
- Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
- FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above.