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Spicy Black Beans and Rice

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“Instead of Mexican-style stewed tomatoes, I used garden fresh tomatoes and hot peppers. I also threw in some hominy just for fun and used red beans because I didn't have black beans. I would have loved to throw in some cilantro if I had some. You can prepare this during the week, and it's quite good. Recipe courtesy of Better Homes and Gardens New Cookbook Prizewinning Recipes. Serving size is estimated.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan cook the 1/2 cup onion and garlic in hot oil until tender but not brown.
  2. Carefully stir in beans, undrained tomatoes, salsa, salt, and cayenne pepper.
  3. Bring to boiling and reduce heat.
  4. Simmer, uncovered, for 15 minutes.
  5. To serve, mound rice on serving plates. Make a well in each mound.
  6. Spoon the black bean mixture into wells.
  7. If desired, sprinkle with shredded cheese and the 1/4 c chopped onion.

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