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)
- 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
- 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.