Black Beans And Rice Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Garlic | 2 Teaspoon, finely chopped | |
| Green pepper | 1 Small, finely chopped | |
| Ripe tomatoes - 2 medium, coarsely chopped, (or Canned Italian plum tomatoes - 4, drained and coarsely chopped) | ||
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Cooked black beans | 2 Cup (16 tbs) | |
| Long-grain white rice - 1 cup | ||
Directions
MAKING
1. In a 3- quart skillet or casserole, heat the oil over moderate flame.
2. Add onion, garlic, and green pepper and cook, stirring until the onions are limp.
3. Tip in the tomatoes and season according to taste, sautéing for a few minutes until tomatoes are soft.
Add the beans and mix well to coat with the sauce.
4. Reduce heat to low, cover with lid and simmer beans for 15 minutes.
5. In the mean while boil the rice by adding it to a saucepan of salted water (about 2 cups)
6. When rice comes to a boil, reduce heat, cover, and cook for 15 to 20 minutes, or until rice is tender crisp and water has evaporated.
SERVING
7. Dish out the beans and rice separately but serve together.
1. In a 3- quart skillet or casserole, heat the oil over moderate flame.
2. Add onion, garlic, and green pepper and cook, stirring until the onions are limp.
3. Tip in the tomatoes and season according to taste, sautéing for a few minutes until tomatoes are soft.
Add the beans and mix well to coat with the sauce.
4. Reduce heat to low, cover with lid and simmer beans for 15 minutes.
5. In the mean while boil the rice by adding it to a saucepan of salted water (about 2 cups)
6. When rice comes to a boil, reduce heat, cover, and cook for 15 to 20 minutes, or until rice is tender crisp and water has evaporated.
SERVING
7. Dish out the beans and rice separately but serve together.
Chef
