Black Beans and Rice

• 1 c. chopped onion
• 1 c. chopped bell pepper
• 2 t. chopped garlic
• 1-1/2 t. ground cumin
• 1 t. dried thyme leaves
• 1/2 t. crushed red pepper
• 1 bay leaf
• 1 T. olive oil
• 1 cup rice
• 1 can 14-1/2 oz. diced tomatoes with green chilies
• 1 can (15 ounces) black beans or 1-1/2 cups cooked dry-packaged black beans rinsed, drained
• 2 cups water
• 1 Tablespoon apple cider vinegar
• 1/2 to 1 teaspoon salt (optional)
• 1/2 teaspoon black pepper

Saute onion, bell pepper, garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes.

Stir in rice, tomatoes, black beans, water, vinegar, salt, and pepper.

Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.

Yield: 4 main-dish servings (about 1-1/2 cups each) or 8 side-dish servings (about 3/4 cups each)

Per main dish serving: Calories 341; Fat 5g; Percent Calories from Fat 13; Potassium 536mg; Carbohydrate 65g; Folate 133mcg; Sodium 917mg; Calcium 118mg; Protein 10g; Dietary Fiber 10g; Cholesterol 0mg

Recipe from: American Dry Bean Board
Used with permission