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Red Rice and Black Beans

Red Rice and Black Beans

Red Rice and Black Beans

Enjoy an easy, high-fiber, low-fat meatless meal with the time-honored combination of rice and beans.

How many servings?

From kitchen to table in 20 minutes.

longrain brown rice, uncooked
olive oil
red bell pepper
chili powder
ground cumin
canned diced tomatoes, no salt
canned black beans
dried cilantro

  1. Soak rice in warm water for 15 minutes. Drain off the water, rinse the rice in hot water and drain again. Set aside.
  2. Pour olive oil into a pan. Dice onion and bell pepper and place in pan. Turn heat on to medium, add rice and sprinkle in chili powder and cumin. Cook while stirring often for 5 minutes.
  3. Add tomatoes and water to the rice, turn heat up to medium-high and stir until bubbly. Cover, reduce heat to medium-low and cook until all the liquid is absorbed, about 30 to 40 minutes
  4. Drain and rinse beans, stir into rice, sprinkle with dried cilantro and pepper. Turn heat up to medium and serve when beans are warm.

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