Black Beans And Rice Recipe

Name: Black Beans And Rice
Yield: 4 servings
Cuisine: American
Ingredients: 1 Tbsp. oil; 1 medium yellow onion; 1 small red sweet pepper; 2 cloves garlic, minced; 1 3/4 c. cooked black beans, drained; 1/2 c. long grain rice; 1 1/2 c. low-sodium chicken broth; 1/4 tsp. red pepper flakes; 1/4 tsp. thyme; 1 bay leaf; Monterey Jack cheese; pumpernickel bread

Servings: persons

1 Tbsp. oil
1 medium yellow onion
1 small red sweet pepper
2 cloves garlic, minced
1 3/4 c. cooked black beans, drained
1/2 c. long grain rice
1 1/2 c. low-sodium chicken broth
1/4 tsp. red pepper flakes
1/4 tsp. thyme
1 bay leaf
Monterey Jack cheese
pumpernickel bread

1
Heat oil in a large pan for 1 minute.
2
Add finely chopped onion and red pepper.
3
Cook over medium heat for 5 minutes.
4
Add garlic, beans, rice, broth, pepper flakes, crumbled thyme and bay leaf.
5
Bring to a boil.
6
Reduce heat and simmer until rice is tender and liquid is gone, about 20 to 25 minutes.
7
Remove bay leaf.
8
Sprinkle 1/2 cup of cheese over each serving.
9
Eat with pumpernickel bread and butter.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbsp. oil, 1 medium yellow onion, 1 small red sweet pepper, 2 cloves garlic, minced, and more.

Yes, Black Beans And Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Beans And Rice

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