Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Black Beans and Rice

on 2012 July 4

In an attempt to follow the financial advice to live on “beans and rice and rice and beans,” we’ve added this tasty little recipe to our repertoire.  We like to have it with a large side of steamed broccoli.

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chile powder
  • 2 roma tomatoes, chopped
  • 2 cups cooked or canned black beans, rinsed
  • 1 cup water
  • 3 tablespoons chopped parsley or cilantro
  • 4 cups cooked rice
  • Grated Mexican-style cheese, sour cream, or cilantro for garnish

Directions

In a large skillet heat oil over medium high heat.  Stir in garlic and cook for 1 minute.  Add spices, tomatoes, beans, and water and stir well.  Simmer mixture for 15-20 minutes or until it has thickened.   Serve hot over rice with various toppings.

Adapted from Beans and Rice by Cathy Lowe.

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