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Black Beans and Rice Recipe

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This recipe for Black Beans and Rice is from 2008 S.O.S. Women's Retreat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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