Black Beans and Rice

olive oil

onions, finely chopped

green bell peppers, chopped

garlic cloves, chopped

bay leaves

cumin

white rice

black beans, drained and rinsed

tomatoes

water

apple cider vinegar

salt and black pepper

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

It was very good. Cut the recipe in half. After reading some of the reviews about not having enough liquid and rice being under cooked and clumpy I was a little worried. But it turned out perfectly using 1 cup of rice and 1 cup water. Will make it again. Thanks!

This was soooo good! I'll definitely be making this again. Very flavorful dish. 

<span>Made half, as others did. Cooked a couple of links of chorizo first, then cut them into chunks and added with the onions and peppers. They gave off some oil, so needed only add a little oil (I used vegetable oil instead of olive oil). Added half a jalapeño and two chipotles in adobe, as well as some chili powder and coriander. Used red wine vinegar instead of cider vinegar because I didn't have the latter. Also cooked for only 20 minutes which was fine. Added salt at the end, as I wanted to be sure not to over-salt with the chorizo sausage in there. Once I got some hot sauce on my serving, it was delicious.</span>

Great flavor!! This has just enough spice. I made 1/4 of the recipe and it would easily feed 4 people. I added more tomatoes just because I didn't want to throw out the 1/2 can. This is a definite keeper. It went great with steak tips. 

Regarding the rice - I agree that you need to add more water - one part rice to two parts water.    I always rinse my long grain rice to remove the starch - this significantly reduces the chance of mushy rice.  No stirring!!!!  A squeeze of lime and a dash of Tabasco make it extra delicious.

Great black beans and rice!  Because I didn't have the exact ingredients on hand, I made a couple of adjustments but stuck  to the basic recipe pretty closely.  Halved the recipe.   First, I had no canned black beans.  Had some dried ones that had already been soaked.  Cooked them in my pressure cooker.   We don't like cooked bell peppers, so I used two onions and left out the peppers.  I had no canned tomatos ,  so I used two 10oz cans of original flavored Rotel (undrained).  I used home made chicken stock rather than water.  Otherwise, followed the recipe very closely. It did not take 40 minutes to cook.  Probably more like 20 minutes.  It is SO good!  Next time, I'll probably add some chopped left over ham or a ham hock.  Because of the amount of rice and beans, don't be shy with the salt!  Half the recipe made an easy 8 side dish servings (probably more) and an easy 4-5 "entree" sized servings. Dont't forget (if you are cooking your first ever dish!!!!) to use un-cooked rice and get rid of your bay leaves before serving it up.  YUMMY!

Loved this. Made half the recipe because there is only two of us, however, I did add two cups of water and about a cup and a quarter rice. It made it a little more moist and sticky, but I like it that way. I used plain diced tomatoes and added a little more garlic. I also threw in a little oregano. The beauty of this recipe is it gave me a chance to experiment.   Next time I make throw in a ham hock?

Excellent! I'm eating my 2nd bowlo right now. I prefer mine spicier, so I added hot sauce, but you could add a dash or two of cayenne. As for other comments; Remove the bay leaves at the end of the cooking time (?). The amount of salt and pepper is determined by 1) If using low sodium tomatoes or not. 2) If you like it spicy or not. Also I made a full recipe with 15 oz cans of black beans and my pot is over flowing!

I gave this only 1 star because it was so badly written.  Not for the inexperienced cook.

First, the ingredient list should specify cooked or uncooked rice.

Second, maybe some people found it mushy because that is not NEARLY enough water for the rice.

Third, any good recipe will tell you at what point to remove bay leaves.  This one didn't tell you to remove them at all!  As I said, not for the inexperienced.

Fourth, NO amount of salt or pepper is specified, though you are supposed to add them early.  

Fifth, I question the "16 servings".  I made half the recipe, and I can't see that being 8 servings, unless it is supposed to be a side dish.

I am sure I will keep this recipe and use it many times.  I will, however, use twice as much water as specified from now on.  Also, the vinegar adds a good flavor, but I will reduce it by just a tiny bit.

black beans and rice

Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 5 minutes

Servings: 16

Author : Ingrid Hoffmann

Ingredients

Instructions

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