Easy black beans and yellow rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| ½ | cup | Chopped onion |
| ¼ | cup | Chopped celery |
| ¼ | cup | Chopped green pepper |
| 1 | can | (15 oz) black beans; drained |
| 1 | can | (14.5 oz) whole tomatoes; Undrained & chopped |
| 1 | teaspoon | Sugar |
| ¾ | teaspoon | Italian seasoning |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Hot sauce |
| ⅓ | cup | Long grain white rice; Uncooked |
| ¼ | teaspoon | Ground tumeric |
Directions
Coat a medium saucepan with cooking spray, and place over medium-high heat until hot. Add onion, celery and green pepper; cook, stirring constantly, until tender. Stir in drained beans and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened, stirring frequently; set aside. Combine water, rice, and turmeric in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Remove rice from heat; let stand 5 minutes or until liquid is absorbed.
Serve black bean mixture over rice. Southern Living-1992 Annual Recipes Busted by Barb; Beyond Biscuit Newsletter Issue 26 by southernfood-admin@... on behalf of Recipe by: Southern Living-1992 Annual Recipes Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 14, 1998