Spicy black beans with bell peppers and rice

Yield: 1 servings

Measure 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

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.

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