My MIL made one of my favorite meals when we were at their lake house this weekend & I got TONS of requests for the recipe! It is SUPER tasty especially after adding all of the yummy toppings & sweet cornbread!
Black Beans and Rice:
Makes 6 to 8 servings
Ingredients
2 cups uncooked long-grain white rice
5 (15-ounce) cans black beans, divided
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
5 garlic cloves, minced
2 tablespoons seeded, minced jalapeño pepper
2 teaspoons olive oil
1 (14-ounce) can chicken broth
1 (6-ounce) can tomato paste
1 tablespoon red wine vinegar
1 teaspoon dried crushed red pepper
1/4 teaspoon black pepper
salt to taste
Toppings
shredded Mexican cheese
sour cream
sweet cornbread
sliced avocado
hot sauce
Preparation
Cook rice according to package directions; keep hot
Rinse and drain 3 cans black beans. (Do not drain other 2 cans)
Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender
Stir in drained and undrained beans, chicken broth, and next 5 ingredients
Bring to a boil; reduce heat, and simmer uncovered, 30 minutes, stirring occasionally
Add salt to taste and serve with hot cooked rice with desired toppings
XOXO,
laura elizabeth
