~ Black Beans and Rice ~

Eating this right now, 9:21 p.m…….so good, so fast and easy and so nutritious!!


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


  1. In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil. (I used my rice cooker)
  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. (I’m actually not using oil right now to saute my vegys, I just use water!)
  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. (I sprinkled parsley on top)

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