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Black Beans and Rice Recipe

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This recipe for Black Beans and Rice, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leola White
Added: Sunday, May 18, 2008


2 T. corn oil
1 lg. onion finely chopped
1 c. each green and red bell peppers chopped
2 T. minced garlic
1 serrano chili seeded and minced (I use a mild canned chili instead)
1 T ground cumin
1 tsp. dried oregano
2 15oz. cans black beans
1 14 oz. can diced tomatoes
3 T. fresh orange juice
3 T. fresh lime juice
Dash hot pepper sauce to taste
Salt to taste
1 c. rice
2 c. water
1/3 tsp. salt

In a heavy bottom pot with lid, heat oil and saute onion, peppers, garlic, chili, cumin, and oregano for 8-10 minutes to soften well. Add beans, tomatoes and citrus juices and bring to boil. Reduce heat and simmer covered 12-15 minutes until well blended and thickened. Add salt and hot pepper sauce to taste. While beans are cooking combine rice, water and salt in a small sauce pan. Bring to boil. Reduce heat to simmer and cover. Cook until rice is tender about 15 to 20 minutes. Put a scoop of rice in shallow bowl and spoon beans over rice. Sprinkle with cilantro if wanted.




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