Spicy Black Beans and Rice

READY IN: 35mins
Recipe by Bec

Instead of rice, you can spoon the warm black bean mixture over squares of freshly baked corn bread.

Top Review by ~Nimz~

I loved this dish. I was having recipe #27475 and was looking for a side dish and so glad I came across this one. I made as directed but added Rotel in place of the Mexican style stewed tomatoes as I didn't have any. Such a nice spicy dish and so easy to make. I served this on top of Jasmine rice. Thanks so much for sharing. Will make this one again.

Ingredients Nutrition

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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