June 30, 2014

black beans and rice

 This recipe is so easy since it all cooks in one pot and there is little clean-up.  If you prefer some spice, add in some green chilies or diced jalapeno to kick it up a notch. 

Servings 4-6
Total Time 1 hr 5 min

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 1 1/2 teaspoons ground cumin
  • 1 cup organic brown rice
  • 1 cup black beans, cooked according to package directions (equal to 2 cans)
  • 2 large tomatoes, diced
  • 1 cups water
  • 2 tablespoons apple cider vinegar
  • sea salt (or kosher)
  • freshly ground black pepper
  • cilantro for serving (optional)


Heat a large pot, or dutch oven, over medium-high heat and add the oil. Stir in the onion, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, tomatoes, water, vinegar, salt and pepper. Bring to a boil, cover, and reduce heat to low. 

Cook for 30 minutes, add in the cooked black beans, and cook an additional 10 minutes.  Season to taste with salt and pepper.  

 Top with cilantro (optional).  Enjoy!!!

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