Red hot black beans and rice
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 2 | tablespoons | Tomato paste |
| 1 | tablespoon | Instant vegetable stock powder |
| 1 | tablespoon | Roasted garlic or plain olive oil |
| W/1 tsp. minced garlic | ||
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Cumin seeds |
| ¼ | teaspoon | Salt or to taste |
| ¼ | teaspoon | Crushed red pepper flakes; (to 1/2 tsp) |
| 1 | cup | Extra-long-grain white rice |
| ½ | cup | Pimento-stuffed green olives; coarsely chopped |
| 1¾ | cup | Cooked black beans OR |
| 1 | 15 oz can; rinsed & drained | |
| ½ | cup | Thinly sliced scallion greens |
Directions
In a large saucepan, combine water, tomato paste, stock powder, oil, oregano, cumin, salt, and red pepper flakes and bring to a boil over high heat. Stir in the rice and olives. Return to a boil, then cover, lower the heat, and simmer for 18 minutes.
Quickly scatter the beans over the rice. Cover and remove from the heat.
Let sit until the rice is tender and the beans are thoroughly heated; about 2 minutes. Stir in the scallions, distributing the beans as you fluff up the rice.
Recipe by: Lorna Sass' Short Cut Vegetarian Converted by MM_Buster v2.0l.