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Black Beans and Rice

Submitted by: mafong on October 24, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Black Beans and Rice

Sometimes I use my (2 quarts) home-canned peppers, tomatoes and onion mix rather than buying fresh peppers and canned tomatoes.

Difficulty: Easy

Servings: 16

Prep Time: 15 minutes   Cook Time: 50 minutes  


1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, chopped
3 garlic cloves, chopped
1 tablespoon ground cumin
2 cups long-grain white rice
4 (14-ounce) cans black beans, drained and rinsed
2 (14-ounce) cans diced tomatoes with green chilies
2 cups water
1/4 cup apple cider vinegar
kosher salt and freshly ground black pepper


Heat a large pot over medium heat, add oil; stir in onions, peppers, garlic and cumin. Stir and cook for 8 minutes or until onions are soft.

Stir in rice, black beans, tomatoes, water, vinegar, salt and pepper. Bring to a boil. Cover and reduce heat to low.

Cook for about 40 minutes or until rice is tender. Serve hot.

Categories: Beans, Beans, Grains & Rice, Budget, Vegetarian

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