May 31, 2009

Rice and Black Beans

Rice and Black Beans

Serves: 4

Created by The MDM Team, Monday, October 22, 2007
Rice and beans never tasted so good! Easy & tasty, this scrumptious side has a kick. If you want dinner to go southwestern, try this decadent dish.

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp. black pepper (to taste)
Dash cayenne (just a little, to taste)
1 grated carrot
1 chopped tomato
1/2 lb. of rice
2 cups of water
14 oz. cooked black beans.

Sauté in the olive oil the chopped onion.

Add garlic, black pepper, dash cayenne, carrot, the chopped tomato, and cook for 3 minutes.

Add and mix well the rice, add the water, reduce the heat to low, cover and cook for 15-20 minutes or until rice is tender and the liquid absorbed. Remove from heat and fluff with a fork.

Meanwhile, put the black beans in another saucepan with a little water and cook over a low heat, stirring from time to time, until heated through.

Once the rice is cooked, add the drained black beans.

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