Black Beans ‘n Rice
I found this recipe on Pinterest which lead me to the Chef in Training site.
When trying a new recipe, I usually try to follow the recipe exactly as it is written the first time around and make changes to suit my tastes the next time I make it.
This was a really good, and complete meal to get on the table in a short amount of time as is. But, for me, I will probably adapt the recipe to suit my tastes in this way:
For me, there was too much garlic. Although I prefer brown rice to white, I used white rice because that is what I had in the cupboard. I topped my dish with chopped cilantro, raw chopped onion, and sour cream (plain Greek yogurt is a healthy substitute, but again, already had the sour cream). I think next time, I will use chopped tomatoes as opposed to stewed, a bit too overpowering.
I can see using this mixture to stuff burritos or tacos as well, or serving as a rice bowl. Yum!
I do use organic ingredients whenever I can; especially following the Dirty Dozen rules.
Spicy Black Beans and Rice
- 1/2 cup chopped sweet onion
- 4 cloves minced garlic
- 2 Tbsp. olive oil
- 1 (15 oz.) can black beans rinsed and drained
- 1 (14.5 oz.) can Mexican Style Stewed Tomatoes undrained
- 1/8 tsp. ground red pepper
- 1/4 tsp. cumin
- 1/4 tsp. salt
- 2 cups hot cooked brown rice
- Place olive oil in a medium sauce pan over medium heat until hot.
- Add chopped onions and minced garlic to pan and sauté until tender.
- Once tender, stir in black beans, tomatoes, red pepper, cumin and salt and bring to a boil. Once it reaches a boil, reduce heat and let simmer for 15 minutes, uncovered.
- Serve over hot brown rice.