Saturday, January 24, 2009

Rice With Black Beans

This is one of those quick weeknight dinners that can literally be prepared in minutes.  My family has always liked Rice and Beans and this recipe is so simple you can't help but like it!

Serve this with some Mississippi Cornbread or some Southern Buttermilk Cornbread and you've got an entire meal in minutes!

1 Tablespoon oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 oz.) can stewed tomatoes
1 (15 oz.) can black beans, rinsed and drained
2/3 cup water
1/2 teaspoon dried oregano
1 1/2 cups Instant brown rice, uncooked

Chop onion.

Mince garlic.

Heat oil in skillet on medium high heat.  Add onion and garlic. Cook and stir until tender, but not browned.

Stir in stewed tomatoes.

Rinse and drain black beans.

Add beans to tomato mixture.

Add water and dried oregano and stir thoroughly.

Stir in rice. Return to boil; reduce to low heat, cover and simmer 5 minutes or until heated through.

Remove from heat. Let stand approximately 5 minutes. Stir and serve.


andrea said...

mmm...perfect comfort food! looks good!

Becky said...


I always look forward to your recipes. This one looks extra easy, so I'll have to try it soon!

Sophie said... of my favorite ways to enjoy black beans, very tasty! (I just tried posting and got an error msg, hopefully this isn't a repeat :D)

Alex and Jill said...

Oh, this looks good!!