[wpurp-searchable-recipe]K.O.’s Favorite Black Beans and Rice – – olive oil, yellow onion (chopped finely), bell pepper (red, chopped finely), garlic (minced), cumin (ground ), rice (long-grain white ), beans (black, drained and rinsed), Ro-Tel Diced Tomatoes and Green Chiles (10 oz.), chicken broth, apple cider vinegar, salt and black pepper, Heat a heavy pot with a tight-fitting top on high and add the oil. ; Add the onions and peppers to sauté for five minutes. Add the garlic and cumin and stir for another two minutes. Add the remaining ingredients, bring to boil, reduce to simmer and cover. ; Cook for about 45 minutes until the rice is tender. ; – [/wpurp-searchable-recipe]

K.O.’s Favorite Black Beans and Rice

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• CourseSide Dish
• CuisineCaribbean

Yield	Prep Time
4 servings	15 minutes

Cook Time

55 minutes

Yield Prep Time 4 servings 15 minutes

Cook Time 55 minutes

K.O.’s Favorite Black Beans and Rice 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! CourseSide Dish CuisineCaribbean Yield Prep Time 4 servings 15 minutes Cook Time 55 minutes Yield Prep Time 4 servings 15 minutes Cook Time 55 minutes

Ingredients

• 1/4 cup olive oil
• 1 yellow onion chopped finely
• 1/2 bell pepper red, chopped finely
• 1 clove garlic minced
• 1 tbsp. cumin ground
• 1 cup rice long-grain white
• 2 14 oz. cans beans black, drained and rinsed
• 1 can Ro-Tel Diced Tomatoes and Green Chiles 10 oz.
• 1 14 oz. can chicken broth
• 1/4 cup apple cider vinegar
• 1 tsp. salt and black pepper

Servings: servings

Units:MetricUS Imperial

Instructions

1. Heat a heavy pot with a tight-fitting top on high and add the oil.
2. Add the onions and peppers to sauté for five minutes. Add the garlic and cumin and stir for another two minutes. Add the remaining ingredients, bring to boil, reduce to simmer and cover.
3. Cook for about 45 minutes until the rice is tender.

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