Part two of last night’s delicious grilled shrimp taco dinner. This is pretty much my go-to black beans and rice recipe. I’m almost always guaranteed to have all the ingredients in my pantry and it’s simple, good and always a great side dish for Mexican night. And be warned…this recipe makes a ton!
Black Beans and Rice
(Recipe source Joy of Cooking)
Ingredients:
1 large onion, diced
1 fresh pepper, seeded and diced (like jalapeno or habanero, or substitute diced canned jalapenos or red pepper flakes – use what you have!)
2 cloves garlic, minced
2 tablespoons olive oil
1 cup chopped fresh tomatoes (or 1 can of diced tomatoes)
1 cup rice
2 1/2 cups water
1 teaspoon salt (or more, to taste)
1 can black beans, drained and rinsed
Directions:
Heat olive oil in a medium saucepan over medium heat. Add onions and peppers and cook for about 3 minutes. Add garlic and cook for another 2-3 minutes, or until mixture is softened.
Stir in tomatoes, water, rice and salt. Bring mixture to a boil and then stir in black beans. Cover and cook over low heat for about 20 minutes, until water absorbed and rice is tender. Don’t peak until the 20 minutes are up!
Remove from heat and let stand about 5-10 minutes (still covered) before serving.
Yield: 6-8 side dish servings
This looks fabulous!
This is an excellent recipe. I added part chicken broth instead of all water and fresh tomatoes. If I used canned tomatoes, I think I would use part of the juices for the liguid for the rice. I also added a can of corn for more crunch which complimented the SW flavors. A cilantro garnish would be yummy bu alas I was out.
[…] sautéed some tilapia with Dizzy Pig Jamaican Firewalk and made a version of this Black Beans and Rice recipe on the side. I totally recommend this for a healthy Summer […]