We had this simple bean and rice dish for dinner tonight--and yes, it
really is spicy. I left off the red pepper but put the jar next to my
husband so that he could add some at the table. If you have the rice
already made then this is a fast dish to prepare after work. Whenever I
cook rice, I always cook extra and put it in ziplock bags, with 2 cups per
bag, so that I always know how much is in the bag, and then I toss them in
the freezer.
Kathleen
* Exported from MasterCook *
Spicy Black Beans And Rice
Recipe By : BH&G Cooking For Today, Vegetarian Recipes
Serving Size : 4 Preparation Time :20:00
Categories : Beans And Legumes Main Dishes, Vegetarian
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
4 cloves garlic -- minced
2 tablespoons red cooking wine or other saute liquid
15 ounces black beans, canned -- rinsed and drained
14 1/2 ounces Mexican tomatoes, canned, stewed
1/4 teaspoon red pepper -- ground
2 cups rice, cooked -- hot
1/4 cup onion -- chopped
In a medium saucepan cook 1/2 cup onion and garlic in hot wine till tender
but not brown. Carefully stir in the drained beans, undrained tomatoes, and
ground red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15
minutes.
To serve, mound rice on individual plates; make a well in the centers.
Spoon black bean mixture into centers. If desired, sprinkle with chopped
onion.
(Original recipe used oil rather than red cooking wine.)
315 calories, 1.1g fat (3.0% calories from fat), 14g protein, 63g carb, 271
sodium. 11g fiber. WW points = 4
NOTES : Instead of rice, spoon the warm black bean mixture over squares
of freshly baked corn bread.
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Nutr. Assoc. : 0 0 1244 0 5308 0 0 0
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