Spicy Black Beans and Rice
"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
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1⁄2 cup onion, chopped (1 medium)
- 4 garlic cloves, minced
- 2 tablespoons olive oil or 2 tablespoons cooking oil
- 15 ounces black beans, rinsed and drained
- 14 1⁄2 ounces Mexican-style stewed tomatoes, undrained
- 1⁄2 cup salsa
- 1⁄4 teaspoon salt
- 1⁄8 - 1⁄4 teaspoon cayenne pepper
- 2 cups brown rice (hot, cooked) or 2 cups long grain rice (hot, cooked)
- 1⁄2 cup cheddar cheese, monterey jack cheese (shredded) or 1/2 cup mexican cheese, blend (shredded)
- 1⁄4 cup onion, chopped
directions
- In a medium saucepan cook the 1/2 cup onion and garlic in hot oil until tender but not brown.
- Carefully stir in beans, undrained tomatoes, salsa, salt, and cayenne pepper.
- Bring to boiling and reduce heat.
- Simmer, uncovered, for 15 minutes.
- To serve, mound rice on serving plates. Make a well in each mound.
- Spoon the black bean mixture into wells.
- If desired, sprinkle with shredded cheese and the 1/4 c chopped onion.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
