Tuesday, May 6, 2014

Black Beans and Rice

Black Beans and Rice
Monday was Cinco de Mayo.  For our celebratory dinner I prepared this dish.  Several of the guests complimented the flavor.  Remember rice and beans are a complete protein with all nine amino acids present.  I will make this as a side dish occasionally.
1 teaspoon extra virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
3/4 cup long grain rice or brown rice
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups black beans
Sour cream
Add extra virgin olive oil to heated skillet.  Sauté chopped onion until soft; add garlic and sauté 4 minutes until soft.  Add rice to skillet and stir to toast lightly.  Add vegetable broth and cook 20 minutes until rice is almost al-dente.  Rinse black beans and add to rice.  Season with ground cumin and cayenne pepper.  Heat mixture and serve.  Garnish with cilantro and sour cream.  

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