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Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Grilled Snapper Veracruz

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Total:: 45 min
Prep:: 15 min
Cook:: 30 min

Level:: Easy

Ingredients

1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon cumin
2 cups long grain rice
4 1/2 cups reserved bean cooking liquid
Salt and freshly ground pepper
3 green onions, finely sliced
1 jalapeno, finely chopped

Directions

In a medium saucepan heat oil over medium-high heat, add onions and garlic and saute until soft. Add cumin and cook 1 minute. Add rice and coat with the oil. Add reserved cooking liquid, season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover pot and cook for 12 to 15 minutes. Remove from the heat, fluff with a fork and fold in the cooked black beans, green onion and jalapeno. Season with salt and pepper to taste. Serve at room temperature.

My Private Notes

Name: Black Rice Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Ingredients: 1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 1 teaspoon cumin; 2 cups long grain rice; 4 1/2 cups reserved bean cooking liquid; Salt and freshly ground pepper; 3 green onions, finely sliced; 1 jalapeno, finely chopped