This recipe is adapted from Simply Recipes. I had this on my menu for two weeks and never got around to it until last night. This is definitely an easy recipe and yummy to boot. Both DH and Soso like it a lot. I was worried that it was a tad spicy for Soso, but she handled it fine. I would hold on the Tabasco/cayenne powder if your kid is not used to food with spice at all.
I modified the recipe by adding a mixture of chopped tomatoes (2 Roma), handful for chopped cilantro, juice from a lime and a pinch of salt to the rice and beans. The salsa gave the rice a nice piquant flavor.
- 1 cup uncooked white rice
- 1 Tbsp olive oil
- 1 small onion, chopped
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced (for added flavor you can substitute roasted red bell peppers or some chopped pimentos)
- 3 cloves minced garlic
- 2 16-ounce cans of black beans, rinsed and drained
- 2 Tbsp white vinegar
- A few dashes of Tabasco or 1/4 teaspoon cayenne powder
- 1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
- Salt and pepper to taste
- Optional Lime wedges and cilantro for garnish
- Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.
- Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
- Stir in rice and oregano. Salt and pepper to taste.