Place (2) 10 ¾-oz. soup cans of beef broth in a medium-sized saucepan that has a lid that fits. Add (1) 10 ¾ -oz. soup can long grain white rice. Bring to a boil over medium heat. Cover, reduce heat to low, and cook 14 minutes, or until broth is absorbed by rice. Meanwhile, place 1 tablespoon olive oil in a deep skillet and add ½ cup chopped onion, ½ cup chopped green pepper, and 2 cloves chopped garlic. Stir together, and place over low heat. Saute until vegetables are soft, stirring occasionally. Add 1 teaspoon chili powder and ½ teaspoon cumin, and stir well. Continue to cook for 3 to 5 minutes to get the flavors combined. Remove from heat. When rice is done, add rice to sautéed mixture, and then add a 14-oz. can of undrained black beans to the skillet. Stir to combine. Return the skillet to the low heat, just to heat the beans all the way through. Pour Spicy Southwestern Black Beans and Rice into an appropriate serving dish and serve immediately. I served my Spicy Southwestern Black Beans and Rice with Cheddar-Jalapeno Skillet Cornbread. This combo is healthy, filling, economical, and delicious! Enjoy!!! --Betty
Very few dishes are as comforting and satisfying as black beans and rice. This Puerto Rican delicacy is jam-packed with flavor and makes for a savory weeknight dinner meal. Just stream the video recipe and get whomping this delicacy just like Betty.