Recipe: Black beans and rice

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Recipe: Black beans and rice

Postby funcrunch » Sun Nov 02, 2008 11:28 am

Here's a recipe modified from the Joy of Cooking (1997 ed.) I ran out of black beans yesterday and substituted pinto; it was still delicious.

1/3 cup vegetable broth or water
1 cup chopped onions
2 cloves garlic, finely chopped
1 chili pepper, seeded and chopped, or 1/4 tsp red pepper flakes [I omitted this]
1 cup diced tomatoes or salsa
2 1/2 cups cold water
1 cup long-grain rice
1 teaspoon salt
2 cups cooked or canned black beans, rinsed and drained if canned

Cook the onions, garlic, and pepper in the vegetable broth or water until tender, 5-8 minutes. Stir in the tomatoes or salsa, cold water, rice, and salt. Bring to a boil. Stir in the beans.

Cover and cook over medium-low heat until the water is absorbed and the rice is tender, about 20 minutes. [With brown rice this took 35 minutes for me... Might want to add a bit less water next time...] Remove from heat and let stand, covered, for 10 minutes before serving.
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