Real African Dishes: [MC-AllEthnic-Recipes] Easy Black Beans and Rice

* Exported from MasterCook *

Easy Black Beans and Rice - Latin American/Hispanic

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 10%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked white rice
1 tablespoon olive oil
1 small onion -- chopped
1/2 green bell pepper -- thinly sliced
1/2 red bell pepper -- thinly sliced (for added flavor you can substitute roasted red bell peppers or some chopped pimentos)
3 cloves minced garlic
2 cans black beans -- (16-ounce) rinsed and drained
2 tablespoons white vinegar
2 dashes Tabasco -- or 1/4 teaspoon cayenne powder, or to taste
1 teaspoon dried oregano -- or 1 heaping Tbsp chopped fresh oregano
Salt and pepper -- to taste
To garnish: -- Lime wedges and cilantro for garnish

Cook rice according to package instructions. White rice usually takes 15
minutes to cook once the water is simmering, and 10 minutes to sit.

Heat oil in a large skillet on medium high. Sauté onions and bell peppers
for 3-4 minutes, until just beginning to soften, then add garlic and sauté
a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring
to a boil, reduce heat, cover and simmer for 5 minutes.

Stir in rice and oregano. Add salt and pepper to taste.

Serves 6.

Black beans and rice is such a classic combination, especially in
Caribbean or Southern cooking. There are probably dozens of ways to make
it; this one is an easy recipe that cooks up quick and tastes great. Now,
if you are really serious about your beans you'll soak dry black beans
overnight and then cook them for an hour or two first, but then that
wouldn't be quick and easy. So we'll save that approach for another
recipe. This recipe is better for a "the chicken is on the grill, what am
I going to serve it with?" side dish, and uses canned black beans. By the
way, my pal David recommends mixing some chopped up canned green olives,
the ones with pimentos in them, for giving an additional boost to basic
black beans and rice.

VARIATIONS:
Spanish - Pimento olives and a little smoked paprika.
Mexican - chillies & cilantro
Asian - lime juice & sesame oil
Costa Rican Caribbean coast - coconut milk & jalapenos

ChupaNote: needs some heat; on the bland side

Cuisine:
"LatinAmerican/Hispanic"
Source:
"SimplyRecipes dot com"
S(Formatted by Chupa Babi):
"March 2011"
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Per Serving (excluding unknown items): 369 Calories; 3g Fat (8.4% calories
from fat); 17g Protein; 69g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 7mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 5547 0 0 0 0 0 0 0 1471 0 0 0