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Categories:
olive oil yellow onion green bell pepper garlic long grain white rice ground cumin black beans tomatoes water hot pepper sauce
Viewed: 48 - Published at: 6 years agoIngredients
- 2 teaspoons olive oil
- 1 small yellow onion, chopped
- 1 small green bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup long grain white rice
- 1 teaspoon ground cumin
- 2 cups cooked black beans or 15 ounces canned black beans, rinsed and drained
- 1 (16 ounce) can whole tomatoes, undrained
- 3/4 cup water
- 1/4 teaspoon hot pepper sauce (optional)
Method
- Preheat oven to 350.
- In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
- Add rice and cumin; cook while stirring, for 1 minute.
- Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
- Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
- FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above.
