Spicy Black Beans and Rice.
My apologies to my readers, as I've put off posting for a bit. I'm still cooking, just haven't stopped to photograph often. I do have some photographs on reserve though, recipes I made awhile back and haven't gotten around to posting yet. Here's one of my favorites.
I had been seeking a great black beans and rice recipe for awhile now, ever since a trip to mexico in high school. For dinner one night we were served from a big bowl of rice, and a large bowl of beans. That was all. I thought I was doomed. Then I tasted it. Delicious! From that point on, I wanted to learn how to make the dish. The ladies who cooked the meal tried to explain it to me, but the language barrier proved to be too difficult.
Now, years later, I found a recipe in a newly purchased cookbook by chance, tried it, and here we are. It's not quite like that delicious meal I had in Mexico, but it's delicious in its own way. Even my Hubby, who is hesitant about such things, enjoyed this meal. I hope you do too!
Spicy Black Beans and Rice
Ingredients:
1 med. onion, chopped (approx. 1/2 cup)
4 cloves garlic, minced
2 T. olive oil or cooking oil
1 15 oz. can black beans, rinsed and drained
1 14 1/2 oz. can mexican style stewed tomatoes
1/8 to 1/4 t. ground red pepper
2 c. hot cooked brown or long-grain rice
1/4 c. chopped onion (optional)
Directions:
Prep all ingredients before beginning to cook.
Begin cooking rice, if using slow-cooking rice. If using minute rice, prepare when needed.
In a medium saucepan cook 1/2 cup onion and garlic in hot oil until onion is tender.
Carefully stir in the drained beans, undrained tomatoes, and red pepper.
Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
To serve, mound rice on dinner plates; make a well in the centers. Spoon black bean mixture into centers. If desired, sprinkle with 1/4 cup onion. Makes 4 servings. Enjoy!
1 Comment
Reader Comments (1)
I don't know about the meal in Mexico, but yours sure sounds good.