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                                                                  Black beans and rice is a common staple among Hispanic culture because it is hearty, nutritious and easy on your budget. This recipe adds fresh peppers and scallions for an extra kick in every bite.

                                                                  Ingredients
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 1 cup medium onion
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 2 1 tbsp medium garlic clove
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 ½ teaspoons of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender. In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm. Tip: For a quick black bean soup, follow this recipe. Then remove the bay leaves and process the mixture in a blender or food processor until smooth. Instead of serving it with rice, spoon a dollop of sour cream onto each serving and sprinkle with sliced scallions.
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

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