Tuesday, July 21, 2009

Black Beans and Rice

I can't even remember where I first saw this recipe, it was in my old roommate's cookbook collection and I copied it down without noting the source. I believe it was originally referred to as "Moors and Christians" rice. At any rate, it's a great and super-easy use for the black beans my hubby has become so fond of! I have been known to toss in some mexican shredded cheese, mostly because we are cheeseheads :)

Black Beans & Rice

1 Tbsp olive oil
1 med onion, chopped
1 bell pepper, diced
1 Tbsp chopped garlic
1 1/2 tsp cumin
1 tsp thyme
1 can black beans (or 1 1/2 cups cooked dried beans)
1 can diced tomatoes
1 cup uncooked rice
2 cups water (can also substitute chicken or vegetable stock if you like)
1/2 tsp Kosher salt
1/2 tsp white pepper


- Saute the onion and pepper in the olive oil with garlic, cumin and thyme just until the onions are translucent.
- Stir in beans, rice, tomatoes, water, salt and pepper. Heat to boiling.
- Reduce heat, cover and simmer until the rice is tender and most of the liquid is absorbed, about 20-25 minutes.

Total Cost:
Olive Oil - $0.08
Onion - $0.30
Pepper - $0.30
Garlic - $0.03
Black Beans - $0.25 (from dried)
Diced Tomatoes - $0.85
Rice - $0.20
Seasonings - appx $0.15

Grand Total: $2.16 for 4 servings!

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