Ingredients:
4 cups water
2 teaspoons kosher salt, divided ( or to taste, I don’t use it since the beans and broth are salty enough)
2 1/2 tablespoons olive oil, divided
2 cups long-grain rice, uncooked
1 cup onions, chopped
1 1/2 cups green bell peppers or 1 1/2 cups red bell peppers, chopped
2 garlic cloves, minced
2 (15 ounce) cans black beans, undrained
1 cup vegetable broth or 1 cup chicken broth
2 tablespoons red wine vinegar
2 bay leaves
1/2 teaspoon black pepper, freshly ground ( or to taste, I use more)
1/4 teaspoon cumin
1/2 cup scallions, sliced
Directions:
Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.
Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.
In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened.
Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.
Reduce heat to low and simmer for 10 minutes; remove bay leaves.
Serve beans over the rice and top with scallions.
Serves 4 as a main dish, 6-8 as a side.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.