Recipe courtesy of Ingrid Hoffmann

Black Beans and Rice

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 16 servings
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Ingredients

1/4 cup olive oil

2 onions, finely chopped

2 green bell peppers, chopped

3 garlic cloves, chopped

4 bay leaves

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 chiles drained

2 cups water

1/4 cup apple cider vinegar

Kosher salt and freshly ground black pepper

Directions

  1. 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.
  2. 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.

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