What's for Dinner: Black Beans and Rice

Wednesday, February 16, 2011
One of my favorite vegetarian dishes is black beans and rice. Since I don't eat a lot of meat, I've had to find creative ways to inject protein into my diet. Beans are an excellent source of protein, and black beans are definitely my favorite!

After trying many different variations of black beans and rice, I have finally found one that's a keeper. AND...my kids love it too!

BLACK BEANS and RICE (Serves 6)

1 cup uncooked white rice (prepared according to package directions)*
1 Tbsp olive oil
1 small onion, chopped
1/2 green bell pepper, thinly sliced
1/2 red, yellow, or orange bell pepper, thinly sliced
2 or 3 cloves minced garlic
2 16-ounce cans of black beans, rinsed and drained
2 Tbsp white vinegar
A few dashes of Tabasco or hot sauce
1 heaping Tbsp chopped fresh oregano
Salt and pepper to taste
Optional, but highly recommended: Lime wedges and cilantro for garnish

*Note: Brown rice can be substituted for white
Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more.

Add the black beans, vinegar and Tabasco or hot sauce. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
Stir in rice and cilantro. Add salt and pepper to taste.

Enjoy it! It's yummy.

Shop these kitchen tools that are ideal for preparing and serving black beans and rice.

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