Black Beans and Rice


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Servings: 2
  • 1 can black beans (and liquid)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tomatoes, coarsely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1⁄2 teaspoon mild chili powder
  • 1⁄2 teaspoon ground cumin
  • 1 tablespoon dried oregano, crushed
  • 1⁄2 teaspoon cinnamon
  • black pepper
  • your favorite hot sauce
  • 1 cup uncooked white rice
  • 2 cups water
  • 1 tablespoon oil (optional) or 1 tablespoon butter (optional)
  • Start the water boiling in a fairly large pot; add the fat (if desired).
  • When it boils, add the rice.
  • Stir for the first minute, then cover and turn the heat as low as possible.
  • Rice should only cook for 20 minutes; you'll get perfect white rice every time by following a 2:1 rice-water ratio and following these directions.
  • Heat a saucepan slightly, then add oil and heat that briefly as well (this prevents sticking).
  • Saute the onion until aromatic, then add garlic; don't brown.
  • Turn the heat down to medium low.
  • Dump the whole can of beans in.
  • Add the vinegar, spices and chopped tomato, stir, and let simmer, covered.
  • When rice is done (20 minutes), remove from heat.
  • Serve beans over rice.

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