Black Beans and Rice

By LittleValley

My ultimate go to recipe!

Ingredients

• 2 teaspoons kosher salt
• 2 1/2 tablespoons olive oil
• 2 cups long-grain rice
• 1 medium onion, chopped
• 1 large green or red pepper, chopped
• 2 medium cloves garlic, minced
• 30 oz black beans, undrained
• 1 cup chicken broth
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/2 cup sliced scallions

Preparation

Step 1

In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 1/2 teaspoons of the olive 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.
In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining 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 and sprinkle with the scallions, if desired. Serve warm.