Spicy black beans with bell peppers and rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | large | Onion; diced |
| 1 | cup | Chopped green bell pepper |
| 1 | cup | Chopped red bell pepper |
| 3 | larges | Garlic cloves; chopped |
| 1 | tablespoon | Ground cumin |
| 1 | Jalapeno chili; seeded, chopped | |
| 1 | teaspoon | Dried oregano |
| 2 | cans | Black beans; drained (15- to |
| ; 16-ounce) | ||
| 2 | cups | Canned crushed tomatoes with added puree |
| ¼ | cup | Orange juice |
| 1½ | teaspoon | Hot pepper sauce; (such as Tabasco) |
| 1⅓ | cup | Raw rice; cooked |
Directions
Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeno and oregano; saute until vegetables begin to soften, about 8 minutes. Mash ½ cup beans.
Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.
Mound rice in center of platter. Spoon black bean mixture over.
Serves 8.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 1635 Calories (kcal); 22g Total Fat; (11% calories from fat); 90g Protein; 284g Carbohydrate; 0mg Cholesterol; 226mg Sodium Food Exchanges: 16 Grain(Starch); 4½ Lean Meat; 5 Vegetable; ½ Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.