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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I saw this prepared on Simply Delicioso with Ingrid Hoffman, Miami Nights episode. Delicious and filling! This prepares a lot, so you'll want to use a big pot - I like to use my 5-quart (sorry, international 'Zaar friends, I don't know why we still use that type of measurement). Sometimes I add a little bit of pepperjack cheese just before serving, which gives it an extra little kick in flavor! Ingredients:
1/4 cup olive oil |
2 onions, finely 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 and green chilies, drained |
2 cups water |
1/4 cup apple cider vinegar |
kosher salt & freshly ground black pepper, to taste |
Directions:
1. Saute the onions, green bell peppers, garlic, bay leaves, and cumin in the olive oil over medium heat, until the veggies are tender, but still crisp.
2. Add rice, black beans, tomatoes, water, vinegar, salt, and pepper. Mix well and bring to a boil.
3. Once boiling, switch to low and cover.
4. Cook for about 40 minutes, or until rice is ready.
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