Black Beans and Rice

Ingredients

• 2 teaspoons kosher salt
• 2 1/2 tablespoons olive oil
• 2 cups long-grain rice
• 1 medium onion, chopped (1 cup) 
• 1 large green or red pepper, chopped (1 ½ cups)
• 2 medium cloves garlic, minced (1 tablespoon)
• 2 15-ounce cans black beans, undrained
• 1 cup chicken broth
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1/2 cup sliced scallions (optional)

Preparation

 

1. In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 ½ teaspoons of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.
   
   In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.
   
   Tip: For a quick black bean soup, follow this recipe. Then remove the bay leaves and process the mixture in a blender or food processor until smooth. Instead of serving it with rice, spoon a dollop of sour cream onto each serving and sprinkle with sliced scallions.

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