Black Beans With Peppers And Rice Recipe

Name: Black Beans With Peppers And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 2 red or green peppers, cut into strips; 1 large ripe tomato, diced; 1/2 c. chicken broth; salt to taste; 3 c. cooked rice; hot sauce to taste; 1 medium onion, sliced; 4 medium cloves garlic; 1 tsp. ground cumin; 1 1/2 to 2 c. cooked black beans; pepper to taste; 2 to 3 Tbsp. chopped cilantro

Servings: persons

2 Tbsp. olive oil
2 red or green peppers, cut into strips
1 large ripe tomato, diced
1/2 c. chicken broth
salt to taste
3 c. cooked rice
hot sauce to taste
1 medium onion, sliced
4 medium cloves garlic
1 tsp. ground cumin
1 1/2 to 2 c. cooked black beans
pepper to taste
2 to 3 Tbsp. chopped cilantro

1
Heat oil over medium heat.
2
Saute onions and peppers, about 7 minutes.
3
Add garlic and cumin; stir over low heat for 1 minute. Add tomatoes, beans, 1/4 cup liquid, salt and pepper.
4
Stir and bring to a boil.
5
Cover and simmer 5 minutes or until peppers are tender.
6
Sprinkle rice into skillet. Cover and cook over low heat until hot.
7
Add more liquid, if mix is dry.
8
Add half the cilantro and mix gently.
9
Cover, let stand a couple minutes.
10
Add hot sauce to taste.

977

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 2 Tbsp. olive oil, 2 red or green peppers, cut into strips, 1 large ripe tomato, diced, 1/2 c. chicken broth, and more.

Yes, Black Beans With Peppers 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 With Peppers And Rice

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