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Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion

  2. 1 cup chopped green bell pepper

  3. 2 teaspoons chopped garlic

  4. 1-1/2 teaspoons ground cumin

  5. 1 teaspoon dried thyme leaves

  6. 1/2 teaspoon crushed red pepper

  7. 1 bay leaf

  8. 1 Tablespoon olive oil

  9. 1 cup rice

  10. 1 can (14-1/2 ounces) diced tomatoes with green chilies

  11. 1 can (15 ounces) black beans or 1-1/2 cups cooked dry-packaged black beans rinsed, drained

  12. 2 cups water

  13. 1 Tablespoon apple cider vinegar

  14. 1/2 to 1 teaspoon salt

  15. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Saute onion, bell pepper, garlic , cumin, thyme , crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes.

  2. Stir in rice , tomatoes , black beans , water, vinegar , salt , and pepper .

  3. Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.

  4. Yield: 4 main-dish servings (about 1-1/2 cups each) or 8 side-dish servings (about 3/4 cups each)

  5. Per main dish serving: Calories 341; Fat 5g; Percent Calories from Fat 13; Potassium 536mg; Carbohydrate 65g; Folate 133mcg; Sodium 917mg; Calcium 118mg; Protein 10g; Dietary Fiber 10g; Cholesterol 0mg Recipe from: American Dry Bean Board Used with permission Moros y Cristianos - Moors & Christians - Black Beans & Rice Recipe Photo © 2011 Bonnie Zaiss, licensed to About.Com, Inc.

  6. Suggested Related Recipes • Black Bean Cakes Recipe • Mexican Lasagna Recipe • Black Bean Salad Recipe • Bourbon Three-Bean Bake Recipe • Meat and Black Bean Stew (Feijoada) Recipe • Tasty Turkey Chili Recipe • Tostada Bites Recipe

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