Thursday, August 13, 2015

Black Beans and Rice

I'm about to go back to Philly, so this is my last post from Santa Fe :(  Also, Matt is staying (because it's his job!) for an extra week and a half so I figured instead of him eating cereal every night for dinner, I would make him a few meals.  Ziti happened because I was trying to use up a bunch of things in the fridge and I also made him these black beans and rice.
Going into my cooking, I was more excited for the ziti, but after tasting these, they are so good.  You could use them as a side for simple grilled chicken, or use them as a filling in tacos. They could also be a main dish with a salad on the side for a light summer meal!
These are also super easy to make vegetarian/vegan, just use vegetable stock instead of chicken stock and you are done!

Black Beans and Rice


Black Beans and Rice

Ingredients:
1 Tbsp. olive oil
1/4 cup finely chopped onion
1/2 red pepper, chopped
2 cloves garlic, minced
1 cup basmati rice (or you can use regular white rice)
2 cups chicken stock (or vegetable stock for vegetarian/vegan version)
3/4 tsp. taco seasoning
2 cups black beans

Preparation:
In a medium saucepan, heat olive oil over medium-high heat.
Add onion, and sauté 3 minutes, until onion is tender. Add pepper and garlic, sauté one minute longer.
Add uncooked rice, and stir, toasting it for about 2 minutes. .
Add stock and taco seasoning. Stir together, and bring to a boil. Cover, reduce heat to low, and simmer, according to rice package directions, usually 15-20 minutes.
Remove lid, stir in beans, and cover again. Turn off heat, and let stand for 3 minutes before serving.
Enjoy!

Recipe adapted from Andi at The Weary Chef