Print Recipe Close Window

Black Beans and Rice

Yield: Serves 4. 2 cups per serving.



2 tsp olive oil
1 cup chopped onions
2 cloves garlic, minced
2 tsp jalapeno peppers, chopped
3-1/2 cups boiled black beans
1 tsp cumin
1 tsp oregano
1/2 cup chicken broth
3 cups cooked brown rice

Heat a medium-sized pan or Dutch oven over medium-high heat. Saute the onions and garlic in the olive oil until nutty brown, about 3 minutes. Add the peppers, beans, seasonings and broth. Bring to a boil then lower heat to simmer for 10 minutes.

Serve the beans over top of the cooked brown rice.