Spanish Black Beans and Rice

Spanish Black Beans and Rice

This is a delicious twist on rice and beans. It can be a simple meal in itself or the perfect accompaniment to any Spanish or Mexican meal. 

I served this with Lime Marinated Grilled Chicken and Salsa Verde. The trio was a match made in heaven.

Lime Marinated Grilled Chicken

Salsa Verde

Note: I made the Salsa Verde the same time I made this rice and used the cooking water that I cooked the tomatillos in to give the rice extra flavor. So save the water when you make the salsa verde. However, tap water or chicken broth will also produce a flavorful rice.

Black Beans and Rice

1 cup                    onion, chopped fine

1 clove                  garlic, minced

1 cup                     long grain rice, rinsed and drained

1 can                     black beans, not drained (15.5 oz)

½ tsp.                  oregano

1 ½ cups             water or chicken broth (see note above)

1 tsp.                     kosher salt

Sautee onions and garlic in about 1 Tbsp. oil. Cook until soft.

Add rice and cook for about 1 min. Add black beans with the liquid, oregano, water or broth and salt. Stir to mix.

Bring to a boil; turn heat down to low – cover and let cook for about 12-15 min. or when the rice has absorbed all the liquid. Remove the pot from the heat and let rest for 15 min. Then fluff and serve.