Rice and Black Beans
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Yield:
6 servings
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Total Time:
35 mins
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Prep Time:
10 mins
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Cook Time:
25 mins
Ingredients
- 2 tablespoons Mazola® Corn Oil
- 1 onion, finely chopped (about 1½ cups)
- 1 green bell pepper, chopped (about 1½ cups)
- 2 cloves garlic, minced
- 1 cup uncooked rice
- 1 can (15 to 16 ounces) black beans, undrained
- 1¾ cups water
- 1 tablespoon chicken flavor bouillon powder
- 1 whole bay leaf
- ¼ teaspoon ground cumin seed
- Dash ground cinnamon
- Optional, ¼ cup chopped fresh cilantro
- 1 lime, squeezed over rice
Instructions
- Heat large skillet over medium heat. Add oil.
- Add onion, green bell pepper and garlic; cook 2 to 3 minutes until just turning soft, stirring frequently. Add rice and cook 2 minutes, stirring frequently.
- Stir in undrained beans, water, bouillon, bay leaf, cumin and cinnamon; bring to a boil.
- Reduce heat to low; cover and simmer 20 minutes or until rice is tender.
- Sprinkle with cilantro and squeeze lime juice over rice. Remove bay leaf before serving.
- Recipe Note: For an extra savory note, dice one strip of bacon and add with the oil. Cook for 3 to 4 minutes until bacon is just starting to brown. Add vegetables and continue with cooking directions.
