Mediterranean Black Bean & Rice Skillet Recipe
Mediterranean black beans and rice skillet is a meaty rice preparation made with vegetables. Skillet cooked with onion and garlic to taste, the black beans and rice is cooked in wine with the fruitiness of prunes and added veggies. Spiced with cayenne, the rice is herbed with thyme and parsley. finished with a dash of lime juice, the mediterranean black beans and rice can be served with sides of choice.
Summary
Main IngredientPork
Ingredients
2 tablespoons olive oil
1 pound lean boneless pork or chicken, cubed
1 cup chopped onion
4 cloves garlic, minced
1 cup chopped fresh or canned tomatoes
1/2 cup dry red wine
1/3 cup chopped prunes or chopped raisins
3 cups water
1 (8-ounce) package Spanish Black Beans & Rice
1 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
1/3 cup chopped red bell pepper
1 cup frozen peas, thawed
2 tablespoons chopped fresh parsley
1 tablespoon lime or lemon juice
Salt and black pepper to taste
Directions
In large skillet, heat olive oil.
Brown meat in oil until no longer pink.
Add onion and garlic; saute until tender.
Add tomatoes, wine and prunes.
Bring to a boil.
Cook until liquid has evaporated.
Add water; bring to a boil.
Add beans & rice, contents of seasoning packet, thyme leaves and cayenne pepper.
Reduce heat; cover and simmer 20 minutes.
Add red bell pepper; cook 5 minutes longer or until liquid is absorbed.
Stir in peas, parsley and lime juice.
Season to taste with salt and black pepper.
Brown meat in oil until no longer pink.
Add onion and garlic; saute until tender.
Add tomatoes, wine and prunes.
Bring to a boil.
Cook until liquid has evaporated.
Add water; bring to a boil.
Add beans & rice, contents of seasoning packet, thyme leaves and cayenne pepper.
Reduce heat; cover and simmer 20 minutes.
Add red bell pepper; cook 5 minutes longer or until liquid is absorbed.
Stir in peas, parsley and lime juice.
Season to taste with salt and black pepper.
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