Black Beans and Rice
May 13, 2012 · Print This Article
1 cup uncooked white rice
1 Tbsp butter
1 small onion, chopped finely
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cups cooked and drained black beans (or 2 16-ounce cans black beans, rinsed and drained)
2 Tbsp vinegar
Hot sauce (like Tabasco) or 1/4 teaspoon cayenne powder
1 teaspoon dried oregano
Salt and pepper to taste
To garnish: Lime wedges and chopped fresh cilantro
1. Begin cooking rice. Place 2 cups water or chicken broth to boil in a saucepan. When boiling, add rice and stir. (Add 1 tsp salt and 1 tsp butter if you wish.) Place lid on rice and put heat on low. Cook for 20 minutes then turn heat off and let lid remain for at least 5 minutes to steam.
2. Heat butter in a large skillet on medium heat. Sauté onions and bell peppers for 4 minutes, until soft, then add garlic and sauté 1 minute. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Stir in oregano and rice (or serve rice on the side), salt and pepper. Garnish with lime wedges and cilantro.