Spicy Black Beans and Rice

"I like to use 3 differently colored bell peppers if I can, then I tell my youngest that we are having rainbow beans. I start the rice in my rice cooker before I start chopping veggies. They are a good way to use up those veggies in your fridge that need using! I like to chop enough veggies for several batches, then freeze them for future use."
 
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Ready In:
45mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Saute onions, peppers, carrots and celery in a little oil until soft.
  • Add garlic and cook until the garlic is soft, then stir in the spices and cook for a couple more minutes.
  • Stir in the beans and simmer for about 15 minutes.
  • Serve over rice.
  • My kids like shredded cheddar on top. My husband and I like to add tabasco and cheese.

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Reviews

  1. The family said it's the best black beans & rice they'd ever had! Loaded with veggies...very healthy. The leftovers were used to make quesadillas. I cooked up my own black beans. Not too hot; just spicy enough! Thank you! Made for PAC Fall '09.
     
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RECIPE SUBMITTED BY

wife to my SA, stay-at-home mama of two great girls, owned by my critters: two cats, a dog, a bunny, and an ugly fish!
 
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