Black Beans and Rice

Black Beans and Rice
Antonis Achilleos

Serves 6
preparation
20
minutes
cooking
40
minutes

Ingredients

kosher salt
2 1/2
tablespoons
olive oil
2
cups
long-grain rice
1
medium onion, chopped (1 cup)
1
large green or red pepper, chopped (1 1/2 cups)
2
medium cloves garlic, finely chopped (1 tablespoon)
2
15-ounce cans
black beans, undrained
1
cup
vegetable or chicken broth
2
tablespoons
red wine vinegar
2
bay leaves
1/2
teaspoon
freshly ground black pepper
1/4
teaspoon
ground cumin
1/2
cup
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.
Cynthia Nicholson
January 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 61
  • 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
What does this mean? See Nutrition 101.