Black Beans and Rice!

Last Wednesday night we had a fundraising dinner and it went great!  We chose a Mexican theme and had a blast decorating, cooking and serving.  I've had a few requests for the Black Beans and Rice recipe that I used.  Here it is from the website allrecipes.com submitted by Robyn Webb and adjusted a bit by me.

Black Beans and Rice

Prep Time: 5 min   Cook Time: 25 Min   Ready In: 30 Min

Ingredients

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained 

Directions
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans. 

 

My variation: I added a small can of diced tomatoes (add with the broth) and used chicken broth instead of vegetable broth.   After it cooked for 20 minutes I pulled it off and let it sit for 10 minutes and during that time I heated the beans a bit then mixed everything together.

Enjoy!