Black Beans and Rice
From miriam 17 years ago
- 25 minutes to make
- Serves 6
Cornbread complements this dish well.
Ingredients
- 5 tbs olive oil shopping list
- 1 red pepper chopped (or green) shopping list
- 2 small to medium onion, diced shopping list
- 3 cloves garlic, minced shopping list
- 2 tsp oregano, ground shopping list
- ½ tsp coriander, ground shopping list
- ½ tsp cumin, ground shopping list
- 1 tsp turmeric, ground shopping list
- ¼ tsp red pepper flakes shopping list
- 1 28 oz can of tomatos, italian style, whole or diced shopping list
- 1½-2½ cups vegetable or chicken stock shopping list
- 1 cup black beans (pre-soaked, canned or flakes) shopping list
- ¼ cup wild rice shopping list
- ¾ cup basmati rice (or any rice) shopping list
- salt shopping list
- black pepper shopping list
- 1 cup grated old cheddar or any cheese that suits your fancy shopping list
How to make it
- Sauté in 3 Tbsp. olive oil; onion, pepper and garlic until nearly tender. Add 2 Tbs. olive oil in cleared center of pan and once heated through, add oregano, coriander, cumin, turmeric and red pepper flakes. Sauté spices one minute in oil then quickly mix vegetables and seasonings together and sauté another couple minutes.
- Alternately, if the frying of the spices is too powerful for you, they may be added when the stock is added.
- Heat tomatos in a 6-quart pot and add the sautéd vegetable spice mixture, stock and black beans. Bring to a boil.
- Add wild rice and rice and reduce heat to a slow simmer. If using bean flakes they are to be added now.
- Cover and cook ten minutes or until the liquid is mostly absorbed (as with cooking rice). Salt and pepper to taste. Remove from heat and let stand, covered for five minutes. May be served with grated cheese on top.
The Rating
Reviewed by 4 people-
I love this all by it self, it will match up with nicely with any protein ( Vegetable based or meat, poultry and seafood).
The turmeric gives it a nice yellow color.
trigger
in loved it
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'Sounds great!
dynie
in Marietta loved it
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