Add onions and garlic and sauté until onions are fragrant and translucent. Black beans and rice is a classic dish from Latin American cuisine with different variations from country to country. Traditionally you make it by cooking down peppers, garlic, and onions. Cover and cook on low for 3 hours. Once the bell peppers are slightly tender, mix in the black beans. Remove lid and stir well.
Put 3/4 cup hot rice on each plate and top with one-fourth of the beans and one-fourth of the tomatoes. In a large skillet, heat oil over medium heat.
Among the popular ones are the Puerto Rican, Cuban and Mexican black beans and rice. Black Beans and Rice is very affordable to cook and good for you.
Though they are almost alike, these three slightly vary with its seasonings. Bring to a boil; reduce heat, and simmer uncovered, 30 minutes, stirring occasionally. Add bell peppers, jalapeño, and spices and stir to coat.
Add additional salt and pepper to taste. 2 cups dried black beans Enough water to cover the beans 1/2 medium size onion (optional)
Ingredients 2 tablespoons unsalted vegetable broth – or you can use 1 tablespoon olive oil 1/2 medium yellow onion – finely diced 3 garlic cloves – minced (I use this zester) 4 ounce can mild green chiles 1 1/2 cups cooked brown rice – cooled 1 15-ounce can black beans – … Add salt to taste. Stir together black beans, rice, water, salsa, cumin, chili powder, garlic powder, salt & pepper in the slow cooker.
Simmer over medium heat until heated through.
Stir in drained and undrained beans, chicken broth, and next 5 ingredients.
Different sofritos can also include tomatoes, oregano, and bay leaf, and bacon, chorizo, or ham. Ingredients 1 teaspoon olive oil 1 onion, chopped 2 cloves garlic, minced ¾ cup uncooked white rice 1 ½ cups low sodium, low fat vegetable broth 1 teaspoon ground cumin ¼ teaspoon cayenne pepper 3 ½ cups canned black beans, drained
In another small saucepan, warm tomatoes over medium heat until heated through. For Cuban black beans, chorizo is the meat of choice, but make sure that you're using Spanish chorizo, not Mexican chorizo, for the traditional flavor.
Place beans with their liquid in a small saucepan and stir in garlic salt, cayenne pepper, and lime juice.