Friday, January 4, 2008

Spanish Rice

½ onion, chopped
1 bell pepper
Garlic clove
1 c. long grain rice
1 can diced tomatoes w/ juice
1 t. chili powder
¼ t. cumin
½ t. salt
1 ½ c. beef broth
1 can black beans

Sauté onion, pepper and garlic clove together in some EVOO.
When it’s tender add the remaining ingredients boil and then simmer until the rice is tender. I usually wait to add the black beans at the very end just so they heat through because they’re already cooked. But either way works fine. And you may need to add more water if your rice doesn’t get as tender as you want it before the liquid is gone.

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