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Black Beans and Rice Recipe

Black Beans and Rice Recipe - 7 cups


1 tablespoon olive oil

1 small onion, chopped

3 serrano chilies, halved and seeded

15-ounce cans black beans

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 cup uncooked long-grain white rice

1 3/4 cups Chicken Broth

3 cloves garlic, crushed


In a nonstick skillet over medium heat, heat olive oil. Add onion and chilies, and saute 6-8 minutes, or until tender. Drain beans, reserving 1/2 cup liquid. Add beans with 1/2 cup liquid to onions and chilies. Cook, uncovered, 20-30 minutes or until about half the liquid is absorbed. Season with cumin and cayenne pepper. Meanwhile, rinse rice until water runs clear, drain. Add chicken broth and garlic, and bring to a boil. Stir. Reduce heat, cover and simmer 20-30 minutes or until broth is absorbed and rice is tender. Ladle black beans over rice.

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