Black Beans and Rice

Name: Black Beans and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 14
Ingredients: 1 tablespoon olive oil; 1 small chopped onion; 3 serrano chilies halved and seeded (I use 3 tbls Old El Paso canned Green chilies); 2 15 ounce cans of Black Beans; 1/4 teaspoon ground cumin; 1/8 teaspoon of cayenne pepper; 1 cup of uncooked long grain white rice (I have used brown rice instead); 1 3/4 cups of chicken broth (if cooking brown rice adjust liquid to approximately 2 1/2 cups to 1 cup rice); 3 cloves of garlic

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 14

Ingredients

1 tablespoon olive oil1 small chopped onion3 serrano chilies, halved and seeded (I use 3 tbls Old El Paso canned Green chilies)2 15 ounce cans of Black Beans1/4 teaspoon ground cumin1/8 teaspoon of cayenne pepper1 cup of uncooked long grain white rice (I have used brown rice instead)1 3/4 cups of chicken broth (if cooking brown rice adjust liquid to approximately 2 1/2 cups to 1 cup rice)3 cloves of garlic

Directions

In a nonstick skillet, over medium heat, heat olive oil. Add onions and chilies, saute-ing for about 6 or so minutes. Drain the beans reserving about 1/2 cup liquid (I actually keep more like a cup of liquid). Add the beans with the reserved liquid to the onions and chilies. Cook uncovered for about 20 to 30 minutes (watch carefully for drying, stir it occasionally), or until 1/2 of the liquid is absorbed. Then season with cumin and cayenne.

In the meantime simmer the rice and garlic in the chicken broth, covered for 20 minutes (if using brown rice, simmer for 45 minutes).

Ladle black beans mixture over rice and serve.

1/2 cup equals a serving.

Number of Servings: 14

Recipe submitted by SparkPeople user ELAMACHE.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving