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October 3, 2011
Black Beans and Rice
Tasty Side Dishes
Prep time:
10 minutesCook time:
30 minutes“Colorful and flavorful, this mildly spicy rice dish with black beans, onion, garlic and shredded carrot was Grandma's way of adding excitement to weeknight dinners.”
Ingredients
Serves 4
- 1 tablespoon olive oil
- 1 cup chopped onion (about 1 large)
- 1/2 cup shredded carrot (about 1 medium)
- 1 cup long-grain rice
- 1 teaspoon minced garlic
- 2 1/4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon cider vinegar
- 2 teaspoons chopped fresh parsley
Directions
1
Heat the oil in a medium saucepan over medium heat until hot. Add the onion and carrot. Cook until tender, 3 to 4 minutes. Add the rice and garlic. Cook, stirring constantly, for 15 seconds longer.Stir in the broth, thyme, cumin, salt and pepper.
2
Bring the mixture to a boil. Reduce the heat to low. Cover and simmer for 20 minutes.
3
Add the beans and vinegar to the pot. Cook until heated through, 3 to 4 minutes. Spoon the mixture into a serving dish. Sprinkle with the parsley and serve.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma would turn this recipe into an Indian-inspired rice dish by substituting 1/2 cup chopped dried apricots for the black beans.
Serving Suggestion
Serving Suggestion
Serve as a side dish for Cajun-seasoned roast chicken. Add corn fritters and frosty iced tea to complete the meal.
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