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Black Beans and Rice
Yield: 4 to 6 servings
2 teaspoons olive oil
2 onions, minced
2 green bell peppers, diced
3 garlic cloves, minced
2 cans (15 ounces each) black beans, drained and rinsed
2 teaspoons dried oregano
2 teaspoons balsamic vinegar
2 red bell peppers, diced
4 cups hot cooked rice
4 tomatoes, chopped
2 cups shredded cheese (Monterey Jack, sharp cheddar, or a combination)
hot sauce
In a large saucepan, heat the oil. Add the onions, green peppers, and garlic and saute for 3 minutes. Add the black beans and oregano. Bring to a boil, then cook over medium heat for 5 minutes. Add the balsamic vinegar and remove from the heat. Stir in the red peppers.
To serve, place the rice in individual serving bowls and spoon the beans on top. Offer the tomatoes, cheese, and hot sauce on the side.
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