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Name: Black Beans and Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/2 tablespoons olive oil; 2 cups long-grain rice; 1 medium onion chopped (1 cup); 1 large yellow or red pepper chopped (1 1/2 cups); 2 medium cloves garlic finely chopped (1 tablespoon); 2 15- ounce cans black beans undrained; 1 cup vegetable broth; 2 tablespoons red wine vinegar; 2 bay leaves (optional); 1 teaspoon sea salt; 1/2 - 1 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper

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INGREDIENTS

2 1/2 tablespoons olive oil
2 cups long-grain rice
1 medium onion chopped (1 cup)
1 large yellow or red pepper ; chopped (1 1/2 cups)
2 medium cloves garlic ; finely chopped (1 tablespoon)
2 15- ounce cans black beans ; undrained
1 cup vegetable broth
2 tablespoons red wine vinegar
2 bay leaves (optional)
1 teaspoon sea salt
1/2 - 1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil.

Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.

Meanwhile, in a saucepan, heat the remaining 2 tablespoons oil over medium heat. Sauté the onion, green pepper, and garlic until softened, about 5 minutes.

Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon salt. Cover and bring to a boil.

Reduce heat to low and let simmer for 10 minutes. Remove the bay leaves.

Spoon the beans over the rice. Serve warm.

NOTES

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Black Beans and Rice

2 1/2 tablespoons olive oil
2 cups long-grain rice
1 medium onion chopped (1 cup)
1 large yellow or red pepper chopped (1 1/2 cups)
2 medium cloves garlic finely chopped (1 tablespoon)
2 15- ounce cans black beans undrained
1 cup vegetable broth
2 tablespoons red wine vinegar
2 bay leaves (optional)
1 teaspoon sea salt
1/2 - 1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil.
    Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.
    Meanwhile, in a saucepan, heat the remaining 2 tablespoons oil over medium heat. Sauté the onion, green pepper, and garlic until softened, about 5 minutes.
    Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon salt. Cover and bring to a boil.
    Reduce heat to low and let simmer for 10 minutes. Remove the bay leaves.
    Spoon the beans over the rice.  Serve warm.

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Nutrition

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Serving Size: 1 Recipe (834g)
Recipe Makes: 1 Recipe

Calories: 1774
Calories from Fat: 104 (6%)

Amt Per Serving		% DV

	Total Fat 11.6g	15 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 2323.5mg		80 %
Potassium 728.3mg		19 %
Total Carbohydrate 372.6g		110 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 364.5g
Protein 33.5g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1774

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