Thursday, December 8, 2011

Spicy Black Beans and Rice

You can adjust the heat on this dish by using regular tomatoes instead of Mexican style, adding a dash of Sriracha or other hot sauce, and adjusting the amount of red pepper you use.

Spicy Black Beans and Rice
Better Homes and Gardens: Vegetarian Cooking



~1 C uncooked brown rice
*1 15 oz can tomato sauce (optional)

1 medium onion, chopped
4 cloves of garlic, minced
1 15 oz can of black beans, drained and rinsed
1 14.5 oz can Mexican Stewed Tomatoes (or other canned tomatoes of  your choice)
1/8 to 1/4 tsp ground red pepper (you can use flakes if that's all you have)

Cheddar cheese or sour cream to serve

First cook the rice. It needs about 3 C of liquid, so I usually do the can of tomato sauce with additional water, but if you prefer only water that is fine as well.

In a pot, saute the onions and garlic in olive oil until they are tender but not browned. Stir in the beans, tomatoes, and red pepper. Bring it to a boil and then reduce the heat and allow the mixture to simmer, uncovered, for about 15 minutes.

Serve the bean mixture over the rice, topped with cheddar cheese, sour cream, or freshly chopped onion

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