I love to cook but I feel like I am always making the same 5 things for dinner and that gets old quick. I decided to start this blog to make myself try new recipes. The goal is that I will find a recipe, try it out and then post it on the blog for others to try and review. I will also post recipes that I have yet to try, but look like they might be good. If you have a recipe that you would like to see posted on the blog, email it to me, or leave it as a comment.

Saturday, March 21, 2009

Cuban Black Beans and Rice

2 1/2 cup(s) water, divided
1 cup(s) uncooked white rice, long grain-variety
2 tsp olive oil
1 3/4 cup(s) red onion(s), chopped, divided
1 medium banana pepper, cubanelle or other sweet pepper, diced (about 1 cup)
1 1/2 tbsp minced garlic
1 tsp ground cumin
1 tsp dried oregano
31 oz canned black beans, two 15.5 oz cans (undrained)
1 tsp table salt, or to taste
1 tbsp red wine vinegar
2/3 cup(s) cilantro, fresh, chopped, divided
1 medium lime(s), cut into 6 wedges

In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.
To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving. Makes 6 servings.

POINTS Value: 5

*** There is way to much cilantro in this recipe for my tastes, but I did like a little sprinkled on top. I drained the beans to cut down the sodium, but I added a little extra water.

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