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Black Beans and Rice Recipe

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This recipe for Black Beans and Rice, by , is from 2008 S.O.S. Women's Retreat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
karen gorski
Added: Tuesday, June 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 15 oz. cans black beans, drained and rinsed
2 tsp. olive oil
1 c. onion, chopped
2 bay leaves
4 cloves garlic, minced
1 tbsp. cilantro
14 oz. can diced tomatoes (low sodium)
1/2 c. frozen corn niblets, thawed
1 c. hot cooked brown rice
1/4 c. jalapeņo jack cheese, shredded
1/2 tsp. cumin
1/2 tsp. chili powder
red pepper flakes to taste (optional)

Directions:
Directions:
Saute 3/4 cup onions, garlic, and bay leaves in oil. Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn. Simmer until heated through and flavors meld. Make a mold of cooked rice on a platter. Pour bean mixture over the rice. Garnish with 1/4 cup chopped onions. Sprinkle cheese over the beans.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
Perfect for people following a vegetarian (meat-free) diet. If you do not have canned tomatoes, try using salsa. Add sliced red peppers.

 

 

 

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