Black Beans & Rice

2 tsp. kosher salt
2.5 tbl. olive oil
2 cups long-grain rice
1 medium onion (chopped)
1.5 cups large green or red pepper
(chopped)
1 tbl. garlic (2-med.) minced
2 15oz cans black beans
(undrained)
1 cup (8oz) chicken broth
2 tbl red wine vinegar
2 bay leaves
1/2 tsp. freshly ground black pepper
1/4 tsp. ground cummin
1/2 cup sliced scallions (optional)

Makes 4-6 servings

1. In medium saucepan, combine 4
cups water w/1-1/2 tsp olive oil
& 1 tsp kosher salt
2 Bring to a boil over high heat
3 Stir in rice, cover & reduce heat
to low
4. Cook for 20 min or until rice is
tender
5. Heat remaining olive oil over med
heat
6. Saute onion, green or red pepper,
& garlic until softened-about 5min
7. Add the undrained black beans,
chicken broth red wine vinegar,
bay leaves, freshly ground black
pepper, cummin & remaining kosher
salt
8. Cover & bring to boil over high
heat
9. Reduce heat to low, let simmer for
10 min; remove bay leaves
10. Spoon bean mixture over rice-
sprinkle with sliced scallions
(if desired)

SERVE WARM

Number of Servings: 6

Recipe submitted by SparkPeople user FRANNYA.