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Tuesday, July 6, 2010

Chris's Week Twenty-Seven Recipe: Spicy Rice & Black Beans

It all started with a casual remark by Tricia that she had made rice & beans this week. Mmmm, quoth I, I love rice & beans! But I don't think I've ever made 'Spanish' style rice with tomatoes, not to mention adding beans to it. So I dug up this recipe and Tricia found this one, and I combined and tweaked to get the following:

Spicy Rice & Black Beans

1 c brown rice
2 c vegetable broth (I used Rapunzel bouillon)
1 onion, chopped
4 cloves garlic, minced roughly
1 T olive oil
1 (14.5 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans, drained
1/2 t dried oregano
1/2 t cumin

Cook the rice & vegetable broth in your favorite fashion - I use a cheap rice steamer. In a large saucepan, saute the onion & garlic in olive oil. When the onions are tender, add the diced tomatoes w/ green chilies, beans, oregano and cumin. Simmer while the rice finishes cooking. When the rice is ready, stir into the saucepan and let simmer another five minutes.

Would I make this recipe again? Mmmm... spicy! I used Muir Glen tomatoes and they had a nice bite. This will probably taste even better tomorrow. Thanks for the inspiration & collaboration, Tricia!


  1. I hate to mention this, but it looks like, in the combining of the recipes, you doubled a couple of the ingredients. You've got beans and rice listed twice...