Spicy Black Beans and Rice Recipe #379604
I like to use 3 differently colored bell peppers if I can, then I tell my youngest that we are having rainbow beans. I start the rice in my rice cooker before I start chopping veggies.
They are a good way to use up those veggies in your fridge that need using! I like to chop enough veggies for several batches, then freeze them for future use.
by Moki
45 min | 15 min prep
SERVES 4 -6
- 1 onion, diced
- 3 bell peppers, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 3-4 garlic cloves, minced
- 2 (15 ounce) cans black beans, undrained (or about 3 cups of cooked beans from dry)
- salt
- pepper
- cumin
- dried chipotle powder
- hot cooked rice
- Saute onions, peppers, carrots and celery in a little oil until soft.
- Add garlic and cook until the garlic is soft, then stir in the spices and cook for a couple more minutes.
- Stir in the beans and simmer for about 15 minutes.
- Serve over rice.
- My kids like shredded cheddar on top. My husband and I like to add tabasco and cheese.
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5 stars