Spicy Black Beans and Rice

Moki's Note:

I like to use 3 differently colored bell peppers if I can, then I tell my youngest that we are having rainbow beans. I start the rice in my rice cooker before I start chopping veggies. They are a good way to use up those veggies in your fridge that need using! I like to chop enough veggies for several batches, then freeze them for future use.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 onion , diced
• 3 bell peppers , diced
• 2 carrots , peeled and diced
• 2 celery ribs , diced
• 3 -4 garlic cloves , minced
• 2 (15 ounce) cans black beans , undrained (or about 3 cups of cooked beans from dry)
• salt
• pepper
• cumin
• dried chipotle powder
• hot cooked rice

Directions:

1. Saute onions, peppers, carrots and celery in a little oil until soft.
2. Add garlic and cook until the garlic is soft, then stir in the spices and cook for a couple more minutes.
3. Stir in the beans and simmer for about 15 minutes.
4. Serve over rice.
5. My kids like shredded cheddar on top. My husband and I like to add tabasco and cheese.

Reviews

[Elmotoo]

The family said it's the best black beans & rice they'd ever had! Loaded with veggies...very healthy. The leftovers were used to make quesadillas. I cooked up my own black beans. Not too hot; just spicy enough! Thank you! Made for PAC Fall '09.