Categories: Rice and beans
Ingredients
- 1 lb. black beans (keep black water!)
- 8-10 sprigs cilantro
- 1 small-medium onion
- 1 small red pepper
- 3 c. water
- 2 c. white rice
- 1/2 tsp. salt
- 1 Tbs. vegetable oil
- 1/2-1 clove garlic
- Optional:
- Worcestershire sauce
- coriander
Directions
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Drain beans, cover in fresh water, bring to boil with pinch of salt; let simmer until soft
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Chop cilantro, onion, & pepper finely
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Add 1 Tbs. oil to large pan and saute dry rice over medium for 2 minutes; add half of cilantro, onion, and pepper and cook 2 more minutes
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Add water, bring to boil; then let simmer until rice is soft (~20-35 min.)
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for authenticity, let beans and rice cool in separate containers in refrigerator overnight (keep black water with the beans)
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Saute rice, beans, and leftover cilantro, onion, and pepper with a little bit of oil (Worcestershire sauce if available)
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Serve with cilatro, sour cream, and or cheese