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RICE - Black Beans and Rice
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Cuban Black Beans and Rice Seattle Times | |
1 tablespoon | olive oil |
3/4 cup | finely diced onion |
2 medium cloves | garlic, peeled and minced |
1 small | green bell pepper, seeded and coarsely chopped |
1 small | red bell pepper, seeded and coarsely chopped |
1 cup | long-grain white rice |
1 (14½-ounce) can | chicken broth plus water to equal 2 cups |
1 tablespoon | chopped fresh thyme leaves |
¼ teaspoon | salt |
¼ teaspoon | freshly ground black pepper |
1 cup | cooked black beans |
2 tablespoons | lime juice |
1. In a large, nonstick skillet, heat the olive oil over medium heat. Add the onion, garlic and bell peppers; sauté 5 minutes.
2. Add the rice, stirring 1 minute. Add the broth-water mixture, thyme, salt and pepper. Bring to a boil, stirring well. Cover and reduce the heat to low. Cook 15 minutes. Stir in cooked black beans; recover and continue cooking 5 minutes.
3. Remove the rice from the heat and fluff with a fork, stirring in the lime juice at the same time. Cover and set aside 5 minutes before serving.
— Adapted from "A Taste of Heritage: The New African-American Cuisine" by Chef Joe Randall & Toni Tipton-Martin.
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