1 1/2 cups long grain white rice
1 TBS olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 oz each) black beans, rinsed and drained
1 can (14.5 oz) vegetable broth
1 TBS cider vinegar
1/2 tsp dried oregano
coarse salt and ground pepper
garnishes (optional) lime wedges, fresh cilantro, and sliced radishes
1. Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook stirring occasionally, until onion is softened, 8 to 10 minutes.
2. Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes if desired.
** If you like, serve this protein-rich vegetarian dish with brown rice to boost the health factor even more. It's also delicious with chips or tortillas alongside.
*Note: I used green bell pepper, it worked just as well, though maybe not as colorful. Also, you may want to cut back on broth. I used the whole can as told, but the beans seemed a tad watery. The name of this recipe may make you think it's spicy or hot, but it's not. It's a mild, but tasty flavor and even my 14 month old daughter enjoyed it.
(Recipe found in September 2008 issue of Everyday Food: A Martha Stewart Magazine)
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