Community Pick
Black Beans and Rice
photo by Linky
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 1⁄4 cup olive oil
- 2 onions, finely chopped
- 2 green bell peppers, chopped
- 3 garlic cloves, chopped
- 4 bay leaves
- 1 tablespoon ground cumin
- 2 cups long-grain white rice
- 4 (14 ounce) cans black beans, drained and rinsed
- 2 (14 ounce) cans diced tomatoes and green chilies, drained
- 2 cups water
- 1⁄4 cup apple cider vinegar
- kosher salt & freshly ground black pepper, to taste
directions
- Saute the onions, green bell peppers, garlic, bay leaves, and cumin in the olive oil over medium heat, until the veggies are tender, but still crisp.
- Add rice, black beans, tomatoes, water, vinegar, salt, and pepper. Mix well and bring to a boil.
- Once boiling, switch to low and cover.
- Cook for about 40 minutes, or until rice is ready.
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Reviews
-
I thought these were delicious! I cut the recipe in half. Instead of canned beans I soaked dried beans over night. I had to add about a cup more of water. I also chopped a couple of jalapeno peppers and added them to the pot. It had a nice kick to it. I did not find the taste vinegary at all and in fact added red wine vinegar to my portion. Thanks for sharing.
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Beans and rice is one of my DH's favorites so I had to make this and he loved it! Although it wasn't nearly hot enough for him, it was perfect for me. I threw in some chopped jalapenos (from a jar) that I had and DH ended up adding hot sauce to his. Easy to make and will be made often. Thanks for posting! Made for PAC Fall 2011.
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