Photo: Black Beans and Rice Recipe
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 with green chiles drained
- 2 cups water
- 1/4 cup apple cider vinegar
- Kosher salt and freshly ground black pepper
Directions
Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.
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By Scrammy223
on April 15, 2013
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I read a few reviews that mentioned the rice and beans got very mushy. I think the trick is after you add the rice, beans,water (or chicken broth cover and let it simmer... At this point... Leave it Alone... Don't Stir it! or it will get mushy and break apart.
I thought this recipe was very tasty and made a TON, even after I halved it. I used 1 c of chicken broth and it only needed to cook for 15-20mins. I used fresh tomatoes and half of a jalapeno instead of canned and was very generous with the amount of peppers and onions.
By fellene
Portland, OR
on March 04, 2013
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Very yummy and satisfying. I added two serrano peppers to kick up the spice. Half a recipe fed 3 of us fine, with enough left over for another meal.
By hoosierhon123
Punta Gorda, FL
on January 12, 2013
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Simple and easy. I used a b whole grain brown rice. Cooked the rice separately since it takes 50 minutes to cook and then sit for 10 mins. In the meantime simmered the other ingredients together and added rice at the end. Lots of compliments. A definite repeat!
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