black beans and rice

Name: Black Beans and Rice
Prep time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoon(s) olive oil; 3/4 cup(s) green bell pepper,coarsely chopped; 1/2 cup(s) chopped onion; 1 1/2 teaspoon(s) minced garlic; 1/2 teaspoon(s) ground cumin; 1/2 teaspoon(s) dried oregano leaves; 30 ounce(s) black beans, undrained; 1/2 teaspoon(s) accent flavor enhancer; 2 tablespoon(s) red wine vinegar; 3 cup(s) cooked white rice; 2 tablespoon(s) chopped jalapeños, optional

(1 RATING)

66 Pinches 2 Photos

Pat Duran

Las Vegas, NV

Updated on Sep 18, 2011

Recipe from brother in law who is from Puerto Rico he just loves this stuff.

Rate

prep time 25 Min

cook time

method Stove Top

yield 4-5 servings

Ingredients

2 tablespoons olive oil
3/4 cup green bell pepper,coarsely chopped
1/2 cup chopped onion
1 1/2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
30 ounces black beans, undrained
1/2 teaspoon accent flavor enhancer
2 tablespoons red wine vinegar
3 cups cooked white rice
2 tablespoons chopped jalapeños, optional

How To Make black beans and rice

Step 1

In a large skillet over medium heat, in the hot olive oil, cook pepper, onion and garlic 10 minutes or until onion is tender, do not brown. Stir in cumin and oregano; cook 1 minute, stirring constantly. Stir in beans with liquid and flavor enhancer. Simmer, uncovered, 10 minutes or until mixture is desired consistency. Stir in vinegar. Mix the rice with the jalapeño peppers, if using. Spoon rice onto serving platter; top with bean mixture.
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