Looking through my previous posts, I realize that I have never written about one of my all-time weeknight staples. After a long day and not looking forward to ordering in, black beans and rice is a dish that I go to quite often. I keep the ingredients in my pantry at all times. It’s a simple preparation that can be thrown together quickly. Paired with a simple salad of fresh ingredients along with sliced avocado on the side…here is my take on black beans and rice.
Black Beans and Rice
splash of olive oil
1(15-ounce) can black beans (with liquid)
1/2 green pepper, diced
rice (I suggest Uncle Ben’s Instant Whole Grain Ready Rice)
1/2 onion, chopped
1 garlic clove, minced
splash of cider vinegar or white wine vinegar
pinch of dried oregano
crushed red pepper flakes, to taste
Cook the rice according to package directions. In a medium pan, heat the olive oil and toss in the onions and garlic for a few minutes. Add the green pepper and a pinch of salt and saute until soft and slightly browned. Add the full can of black beans, pinch of dried oregano, splash of vinegar and a little more salt and bring to a boil. Lower heat and simmer for 10 minutes or so until some of the liquid is absorbed and the texture is to your liking. Serve over rice with a few slices of avocado and top with crushed red pepper flakes. Serves about 2.
I think the best part about it is that it makes for incredible left-overs. Top off a salad with some fresh corn and tomatoes for lunch or roll up in a corn tortilla for a vegetarian taco dinner the next night!