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.
- 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
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.