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Black Beans and Rice

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“There's a lot of beans and rice recipes already here, but it seems I can't get enough of them. This one comes from Real Simple magazine, and it's different than the types I normally make since it doesn't have tomatoes, and it is also a mild-flavored dish.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.
  2. Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.
  3. In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened.
  4. Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.
  5. Reduce heat to low and simmer for 10 minutes; remove bay leaves.
  6. Serve beans over the rice and top with scallions.
  7. Serves 4 as a main dish, 6-8 as a side.

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