Black Beans and Rice

This is one of my favorite go-to meals for when I’m in a rush to get dinner on the table, and I don’t really have time to fuss with it. This is one of those recipes where you add whichever veggies work best in your family. This is how we did it tonight:


Black Beans And Rice

1 cup rice

1 can black beans

2 cups chicken stock (or veggie stock, or water)

1/4 large onion

1/2 green pepper

2 celery stalks

1/2 cup corn

1 tbs olive oil

1tbs adobo spice

1tbs cumin

1/2 tbs chili powder

1 tsp red pepper flakes

In medium pan add olive oil, and all raw veggies. Cook these until softening. Add rice and sautee for a minute or so. Then add chicken stock, cover and bring to a boil. Once it is boiling add can of black beans including the ‘juice’ in the can. This will help thicken the dish. When it come back to boil turn heat to low and cook until rice is tender. If you need to add more liquid you may do so. If you are adding any frozen veggies like frozen corn add towards the end so it heat through. If you are adding any canned veggies you can add those at the end or with black beans. All and all this should take about 10 mins of prep to cut up veggies and sautee them, and everything into the pot; then another 20 to 25 to cook through. The kids love to add shredded cheese on top and a dollop of sour cream. Enjoy!


10/05/2011. Uncategorized.

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