Recipe courtesy of Ingrid Hoffmann
Episode: Miami Nights
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Black Beans and Rice
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
16 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
16 servings
Level:
Easy

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

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.

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