Caribbean rice & beans #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Olive oil |
| 1 | large | Pimiento or roasted red pepper cut in short; thin strips |
| ½ | Green pepper cut in short; thin strips | |
| 2 | Cloves garlic finely chopped | |
| 2 | cans | (16-oz) black beans; drained and rinsed |
| 2 | tablespoons | White vinegar (up to) |
| 10 | dashes | Hot pepper sauce |
| 3 | cups | Cooked white rice (1 cup raw) |
| 3 | tablespoons | Finely chopped fresh cilantro |
| Salt and pepper to taste | ||
Directions
(from Eating Well Magazine) Saute pimiento, green pepper and garlic in oil in large saute pan 2 min. Add black beans, vinegar and hot pepper sauce.
When hot, reduce heat to low, cover and simmer 5 min. Stir in rice and cilantro. Taste and adjust seasonings. Serve with additional hot pepper sauce.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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