Black Beans and Rice

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Photo by Antonis Achilleos
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 425 calories
    • Calories 61 calories from fat
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 1,210 mg
    • Protein 14 g
    • Carbohydrate 79 g
    • Sugar 3 g
    • Fiber 10 g
    • Iron 5 mg
    • Calcium 76 mg
  • January 2005

Ingredients

  1. Check kosher salt
  2. Check 2 1/2tablespoons olive oil
  3. Check 2cups long-grain rice
  4. Check 1 medium onion, chopped (1 cup)
  5. Check 1 large green or red pepper, chopped (1 1/2 cups)
  6. Check 2 medium cloves garlic, finely chopped (1 tablespoon)
  7. Check 215-ounce cans black beans, undrained
  8. Check 1cup vegetable or chicken broth
  9. Check 2tablespoons red wine vinegar
  10. Check 2 bay leaves
  11. Check 1/2teaspoon freshly ground black pepper
  12. Check 1/4teaspoon ground cumin
  13. Check 1/2cup sliced scallions (optional)

Directions

  1. In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil.
  2. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.
  3. Meanwhile, in a saucepan, heat the remaining 2 tablespoons oil over medium heat. Sauté the onion, green pepper, and garlic until softened, about 5 minutes.
  4. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon salt. Cover and bring to a boil.
  5. Reduce heat to low and let simmer for 10 minutes. Remove the bay leaves.
  6. Spoon the beans over the rice and sprinkle with the scallions (if desired). Serve warm.