Black Beans and Rice

Thanks for visiting! Be sure to sign up for emails or subscribe to RSS to get free updates whenever there's something new. Prefer to connect by Twitter or Facebook? I'm sharing there too!

My favorite version of black beans and rice is perfect for a quick lunch or dinner. And with brown rice instead of white, it's not only toothsome and hearty, it's pretty darn healthy, too.

We also made it a point to whip up some of this good stuff for the United Way of King County Hunger Challenge, considering its super budget-friendly nature.

It takes about 20 minutes to whip up. Gotta love that!

Black Beans and Rice

Serves 2 (4 if served as a side dish)

Ingredients:

• 1 can black beans, some liquid poured off
• 1 1/2 cups cooked brown rice
• 1 medium onion, diced
• 1 cup diced celery
• 1/2 green pepper, diced
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• Several dashes green Tabasco
• Salt and pepper to taste
• Juice of one lime

Instructions:

• In a large skillet, warm the olive oil over medium heat.
• Add the onion, celery, and pepper, cooking (and stirring often) for about 5 minutes until they start getting soft.
• Add the garlic, and continue cooking over medium for a few minutes more.
• Mix in the beans.
• Add the oregano.
• Stir in the rice.
• Add the Tabasco, and salt and pepper to taste.
• Heat through, then squeeze the lime over the top.
• Serve with additional lime wedges, if you want. Cilantro and a little sour cream are delish, too.