Ingredients
- 4 Tbsp. extra virgin olive oil
- 1 med Onion finely minced
- 1 med Green bell pepper - seeded finely minced
- 2 x Garlic cloves finely minced
- 1 cup Dry black beans, cooked or two 16-oz cans black beans undrained
- 2 cups long grain white rice, or 1 cup brown and 1 cup white rice (my preference for health reasons only).
- 4 1/2 cups Water
- 2 tsp Salt
- 1 x Bay leaf
- 1/4 tsp ground cumin
- Freshly ground Black pepper to taste
scroll for more
Black Beans and Rice
Time: 5 minutes prep, 25 minutes cook
Servings: 8
Directions
- In a large saucepan, heat the olive oil and add in the onion, bell pepper, and garlic and cook, stirring, till tender, 6 to 8 min. Add in the remaining ingredients and cook over medium-high heat till all the water has been absorbed and small craterscraters form over the surface of the rice, 10 to 15 min.
- Stir with a fork, cover, and cook over low heat till the rice is tender, 10 min. Throw away the bay leafbay leaf and serve.
- If you have a rice cooker, you can cook the rice separately in the rice cooker then mix with the rest of the ingredients and cook over low for a few minutes.
scroll for more
Summary
A Cuban classic, this goes perfectly with all pork dishes, and also with poultry and fish.
Menus and Pairings
Reviews
April 19, 2012
Added more cumin and used chicken stock in place of water, put less salt in.I've cooked/tasted this recipe!
