Black Beans and Rice
tags:
vegan
Chef: elliott
- serves 4
- cook time 10 minutes
Except for the little sprigs of cilantro (from my herb garden), every ingredient in this quick and easy rendition of classic black beans and rice came right from the pantry. The quick comes from pre-cooked rice, which could be leftover rice from Chinese takeout or from a big batch you've made in the rice cooker. Canned black beans and store-bought sofrito speed things up, too. Sometimes black beans and rice are served side by side (as in moros y cristianos, "moors and christians"), but I figure it's all going to get tossed together in your tummy, so why not cook everything together from the outset? You can double or triple this recipe, or make a huge batch for a crowd, to serve with grilled chicken or fish, or rolled up in a burrito.
Ingredients
- 1 15-oz can - Black Beans rinsed and drained
- 1/4 tsp - Black Pepper
- 2 oz - Canned Roasted Green Chile Peppers (half a small can)
- 2 tsp - Canola Oil
- 1 tsp - Chili Powder ground
- 1 tsp - Cumin ground
- 1 clove - Garlic peeled and chopped
- 1/4 tsp - Kosher Salt
- 1 small - Onion Powder peeled and chopped
- 1/4 cup - Red Sofrito
- 2 cups - White Rice cooked
Directions
In a large nonstick frying pan, heat the oil over medium-low heat. Add the onion, and cook 2-3 minutes, until soft and translucent. Stir in the garlic, cumin, chili powder and green chile peppers, and cook for 2 minutes.
If the rice is cold, break it up with your hands as you add it to the pot. Stir well to combine the rice and onion mixture; cook, stirring, for 2-3 minutes until the rice is warmed through. Add in the sofrito and black beans, and stir gently, until the sofrito is incorporated and the beans evenly distributed throughout the rice.
Season with the salt and pepper. Taste, and add more if needed. Serve warm, or cool completely and refrigerate. You can make this up to 2 days in advance; add a few drops of water and reheat in the microwave.