Black Beans and Rice

After a "hankering" for black beans and rice, Jack scoured the internet for an interesting recipe and found one on the Food Network, courtesy of Ingrid Hoffmann. 

Click here for her original recipe.

Ingredients:

• 1/4 cup olive oil
• 2 large onions, finely chopped
• 2 green bell peppers, chopped
• 1 poblano pepper, chopped
• 1 jalapeno pepper, diced (with or without seeds depending on heat enjoyed)
• 3 garlic cloves, chopped
• 4 bay leaves
• 1 tablespoon ground cumin
• 2 cups brown rice**
• 4 (14-ounce) cans black beans, drained and rinsed OR we prefer using dried beans and rehydrating them, but plan on a longer cooking time for rehydrated beans.
• 2 (14-ounce) cans diced tomatoes with green chiles drained (we used whole stewed tomatoes, chopped)
• 2 cups water (vegetable stock or chicken stock)
• 1/4 cup apple cider vinegar
• Kosher salt and freshly ground black pepper

**NOTE: Ingrid’s recipe calls for white rice in place of brown rice

Directions:

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. 

Cook for about 40 minutes or until the rice is tender.

 Serve hot.