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Monday, January 9, 2012

Rice and Beans

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp. black pepper (to taste)
Dash cayenne (just a little, to taste)
1 grated carrot
1 chopped tomato
1/2 lb. of rice
2 cups of water
14 oz. cooked black beans.
Sauté in the olive oil the chopped onion.
Add garlic, black pepper, dash cayenne, carrot, the chopped tomato, and cook for 3 minutes.
Add and mix well the rice, add the water, reduce the heat to low, cover and cook for 15-20 minutes or until rice is tender and the liquid absorbed. Remove from heat and fluff with a fork.
Meanwhile, put the black beans in another saucepan with a little water and cook over a low heat, stirring from time to time, until heated through.
Once the rice is cooked, add the drained black beans.

1 comment:

  1. I love beans and rice. I sometimes add Tabasco sauce too to make them really spicy. And it is a complete it is good for you!


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