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Jeff Black Beans And Rice

chef.expert's picture
Ingredients
  Canned chicken broth/Canned reduced-sodium chicken broth 2 Cup (32 tbs)
  Long grain rice 1 Cup (16 tbs)
  Onion 1 Medium, chopped fine to make about 1 cup
  Garlic 2 Clove (10 gm), minced to make 2 teaspoon
  Olive oil 2 Teaspoon
  Canned black beans 32 Ounce, drained, rinsed (2 Sixteen-Ounce Cans)
  Canned crushed tomatoes 1 Cup (16 tbs)
  Red wine vinegar 2 Tablespoon
  Cayenne 1⁄4 Teaspoon
  Fresh coriander 3 Tablespoon, chopped (Or To Taste)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a saucepan add chicken broth and rice and bring to a boil.
2) Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes till rice is tender and liquid evaporated.
3) In a large nonstick skillet, heat oil and cook onion and garlic over moderate heat for 5 minutes till onion is softened.
4) Add beans, tomatoes, vinegar, and cayenne, and simmer for 5 minutes.
5) Mix reserved rice, coriander, and salt and pepper to taste.

SERVING
6) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Rice
Preparation Time: 
35 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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