Jeff Black Beans And Rice Recipe
Ingredients
| Chicken Broth or canned reduced-sodium chicken broth - 2 cups | ||
| Long grain rice | 1 Cup (16 tbs) | |
| Medium onion - 1, chopped fine (about 1 cup) | ||
| Garlic | 2 Clove (5gm) | |
| Olive oil | 2 Teaspoon | |
| Black beans - 2 sixteen-ounce cans, drained and rinsed | ||
| Crushed tomatoes | 1 Cup (16 tbs), canned | |
| Red wine vinegar | 2 Tablespoon | |
| Cayenne | 1/4 Teaspoon | |
| Fresh coriander - 2 to 3 tablespoons chopped, or to taste | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a saucepan add chicken broth and rice and bring to a boil.
2) Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes till rice is tender and liquid evaporated.
3) In a large nonstick skillet, heat oil and cook onion and garlic over moderate heat for 5 minutes till onion is softened.
4) Add beans, tomatoes, vinegar, and cayenne, and simmer for 5 minutes.
5) Mix reserved rice, coriander, and salt and pepper to taste.
SERVING
6) Serve hot.
1) In a saucepan add chicken broth and rice and bring to a boil.
2) Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes till rice is tender and liquid evaporated.
3) In a large nonstick skillet, heat oil and cook onion and garlic over moderate heat for 5 minutes till onion is softened.
4) Add beans, tomatoes, vinegar, and cayenne, and simmer for 5 minutes.
5) Mix reserved rice, coriander, and salt and pepper to taste.
SERVING
6) Serve hot.
Chef
