Black Beans and Rice by Southern Living

Black Beans and Rice

 

2  cups  uncooked long-grain white rice

5  (15-ounce) cans black beans, divided

1  cup  chopped onion

1/2  cup  chopped green bell pepper

1/2  cup  chopped red bell pepper

5  garlic cloves, minced

2  tablespoons  seeded, minced jalapeño pepper (if desired)

2  teaspoons  olive oil

1  (14-ounce) can chicken broth

1  (6-ounce) can tomato paste

1  tablespoon  red wine vinegar

1  teaspoon  ground cumin

1  teaspoon  dried crushed red pepper

1/4  teaspoon  black pepper

Salt to taste

Toppings: shredded Cheddar cheese, sour cream, chopped tomatoes, chopped fresh cilantro, chopped green onions, sliced jalapeño peppers

 

1. Cook rice according to package directions; keep hot.

2. Rinse and drain 3 cans black beans. (Do not drain other 2 cans.)

  1. Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 30 minutes, stirring occasionally. Add salt to taste. Serve with hot cooked rice and desired toppings.
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