Easy Recipe for Black Beans and Rice

By Cynthia Johnson

INGREDIENTS

1. kosher salt
2. 2 1/2tablespoons olive oil
3. 2cups long-grain rice
4. 1medium onion, chopped (1 cup)
5. 1large green or red pepper, chopped (1 1/2 cups) (optional)
6. 2medium cloves garlic, finely chopped (1 tablespoon)
7. 215-ounce cans black beans, undrained (or uncooked beans)
8. 1cup vegetable or chicken broth (optional)
9. 2tablespoons red wine vinegar
10. 2bay leaves
11. 1/2teaspoon freshly ground black pepper
12. 1/4teaspoon ground cumin
13. 1/2cup sliced scallions (optional)

INSTRUCTIONS

1. In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil.
2. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.
3. Meanwhile, in a saucepan, heat the remaining 2 tablespoons oil over medium heat. Sauté the onion, green pepper, and garlic until softened, about 5 minutes.
4. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon salt. Cover and bring to a boil.
5. Reduce heat to low and let simmer for 10 minutes. Remove the bay leaves.
6. Spoon the beans over the rice and sprinkle with the scallions (if desired). Serve warm.

Rice with beans

Different type of beans, white rice, brown rice