Black Beans and Rice

By kimmie12

Easy side - Toss together 1 (5 oz.) package mixed salad greens, 1/2 cup (2 oz.) shredded mozzarella cheese, 8 quartered baby carrots, and 1 sliced green onion. Drizzle with your favorite bottled salad dressing.

Ingredients

• 1 1/2 cups uncooked long-grain rice
• 3 (15 oz.) cans black beans, divided
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 3 garlic cloves, minced
• 2 tsp. olive oil
• 1 (14 oz.) can chicken broth
• 1 (6 oz.) can tomato paste
• 1 tsp. ground cumin
• 3/4 tsp. dried crushed red pepper
• salt to taste
• Toppings: shredded cheddar cheese, sliced radishes, chopped tomatoes, chopped fresh cilantro, sliced green onions, sliced jalapeno peppers

Preparation

Step 1

Prepare rice according to package directions.

Meanwhile, drain and rinse 2 cans black beans. (Do not drain remaining can of black beans.)

Saute onion, bell pepper and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, tomato paste, cumin, and dried crushed red pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Add salt to taste. Serve with hot cooked rice and desired toppings.