cup dried black beans soaked overnight (or 2 cans black beans) and then cooked until tender
1
cup brown or white basmati rice
1
tsp olive oil
2
cups vegetable broth
1
medium vidalia onion chopped
1
tbsp olive or coconut oil
1
green pepper, chopped
1 1/2
cumin
2
(3 tsp) favorite mexican seasoning
1/2
cup chopped cilantro
1
small can sliced black olives (optional)
1/2
cup fresh salsa (preferably Garden Fresh Special Medium)
Directions
1.
Heat oil and rice in 1.5 quart saucepan, add broth, bring to boil, simmer for 40 mins until all water is absorbed. (20 minutes for white rice)
2.
Heat oil and saute onions until clear, then add green pepper, spices, cilantro, olives, salsa and water. Saute for about 5-10 minutes and add beans. Stir and continue to saute until warm.
3.
Add cooked rice to bean mixture, stir well.
4.
Serve with extra salsa, tortilla chips and whatever other topping you would like.
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