Black Beans and Rice

A hearty black beans and rice dish with onions, green peppers, garlic, bay leaves, and cumin. The rice and beans cook into a simple, filling meal with savory Latin-inspired flavors.

Print Recipe

Course Main Course

Status Tried & True

Servings

Calories 434 kcal

Ingredients

1/4 cup olive oil
2 onions finely chopped
2 green bell peppers chopped
3 garlic cloves chopped
4 bay leaves
1 tablespoon ground cumin
2 cups long-grain white rice
4 cans black beans 14-ounce; drained and rinsed
2 14-ounce cans diced tomatoes with green chiles drained
2 cups water
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper

Instructions

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

Nutrition

Calories: 434kcalCarbohydrates: 74gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 20mgPotassium: 585mgFiber: 9gSugar: 4gVitamin A: 246IUVitamin C: 41mgCalcium: 84mgIron: 4mg

Keyword beans, rice

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