Late Dinner ~ 01.05.08
This recipe originally called for yellow rice but since I always have white rice and never have yellow rice in the house, I use white rice. This dish has a sort of Tex-Mex flair and is better the next day after it's had time to sit and blend together. I've modified it a little to be a little spicier (I know, how unlike me!) by using Rotel tomatoes and reducing the amount of beans. I serve this with shredded cheese and a dollop of sour cream.
Black Beans and Rice
Courtesy of Southern Living
1 large onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
2 (15-ounce) cans black beans, drained
1 (14.5-ounce) can Rotel spicy tomatoes
1 1/2 cups water
1 Tbsp red wine vinegar
1 tsp sugar
1 tsp black pepper
1/2 tsp salt
1 (8-ounce) can tomato sauce
6 cups hot cooked rice
Saute first 2 ingredients in hot oil in a Dutch oven over medium-high heat until veggie are tender. Add beans and next 7 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and simmer 20 more minutes, stirring mixture occasionally. Serve bean mixture over rice.
This recipe originally called for yellow rice but since I always have white rice and never have yellow rice in the house, I use white rice. This dish has a sort of Tex-Mex flair and is better the next day after it's had time to sit and blend together. I've modified it a little to be a little spicier (I know, how unlike me!) by using Rotel tomatoes and reducing the amount of beans. I serve this with shredded cheese and a dollop of sour cream.
Black Beans and Rice
Courtesy of Southern Living
1 large onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
2 (15-ounce) cans black beans, drained
1 (14.5-ounce) can Rotel spicy tomatoes
1 1/2 cups water
1 Tbsp red wine vinegar
1 tsp sugar
1 tsp black pepper
1/2 tsp salt
1 (8-ounce) can tomato sauce
6 cups hot cooked rice
Saute first 2 ingredients in hot oil in a Dutch oven over medium-high heat until veggie are tender. Add beans and next 7 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and simmer 20 more minutes, stirring mixture occasionally. Serve bean mixture over rice.
