If I had to choose one dish to eat everyday from now until forever it would be rice and beans, I love rice and beans!! Any bean will do too I'm really not picky. Confession time- I eat leftover rice and beans out of the refrigerator - I mean like fridge door open, container of cold rice and beans in one hand and the fork in the other. No need to reheat - breakfast of champions right? Enough about me and my weird food obsession let's talk Black Beans and Rice - This recipe is from Ingrid Hoffman and it is on the Food Network website. It was really good! This dish has great flavors, I love anything with cumin in it - the more the better really. This is now one of my favorite ways to make black beans. Enjoy!!
What you need:
1/4 cup olive oil
2 onions, chopped
2 green bell peppers, chopped
3 garlic cloves, chopped
4 bay leaves
1 tablespoon ground cumin
2 cups long-grain white rice
4 (14-ounce) cans black beans, drained and rinsed
2 (14-ounce) cans diced tomatoes with green chiles drained
2 cups water
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper
What you do:
Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for about 8 minutes.
Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender.
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