Easy Black Beans and Rice

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Garlic

  Raw

  3 cloves, minced or 9g

• Vinegar

  Distilled

  2 tbsp or 30g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Onions

  Raw

  1 small or 70g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

Directions

1. Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.
2. Chop onion coarsely. Thinly slice bell pepper evenly. Mince garlic. Rinse and drain black beans. Chop cilantro for garnish.
3. Heat oil in a large skillet on medium high. Saute onions and bell pepper for 3-4 minutes, until just beginning to soften, then add garlic and saute a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
4. Stir in rice and oregano. Add salt and pepper to taste.

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