Rate this recipe
0/5
(0 Votes)
Ingredients
- 3 C cooked white rice, long-grain variety
- 2 tsp olive oil
- 1-3/4 C red onions, chopped, divided
- 1 medium banana pepper, cubanelle or other sweet pepper, diced (about 1 C)
- 1-1/2 Tbsp minced garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 31 oz canned black beans (two 15.5-oz cans), undrained
- 1/2 C water
- 1 tsp table salt, or to taste
- 1 Tbsp red wine vinegar
- 2/3 C cilantro, fresh, chopped, divided
- 1 medium lime, cut into 6 wedges
Details
Servings 6
Preparation
Step 1
1. Heat oil in a large nonstick skillet over miedum-high heat. Add 1-1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
2. Stir in beans and their liquid, water, and salt; bring to simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 C of cilantro.
3. To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top.
Yields about 3/4 cup of beans and 1/2 cup of rice per serving.
You'll also love
- Blueberry Crunch Cake 0/5 (0 Votes)
- Spicy Beef with Shrimp & Bok Choy 0/5 (0 Votes)
- chiken wings and lentils 0/5 (0 Votes)
- Chicken with Black Beans and... 0/5 (0 Votes)
Review this recipe