Rice and Black Beans with Mixed Peppers
INGREDIENTS
- Cooking Time: 50
- Servings: 10
- Preparation Time: 25
- 1/4 cup extra-virgin olive oil
- 1/2 large white onion, finely diced
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 4 garlic cloves, minced
- 1/2 teaspoon ground cumin
- Kosher salt
- Pepper
- 2 cups long-grain rice, rinsed
- 1 quart chicken stock or low-sodium broth
- 1 bay leaf
- One 14-ounce can black beans, drained and rinsed
DIRECTIONS
- In a large, deep skillet, heat the olive oil.
- Add the onion, peppers, garlic, cumin and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 minutes.
- Add the rice to the skillet and cook, stirring, until coated with the aromatics, about 2 minutes.
- Add the stock and bay leaf and bring to a boil.
- Cover and simmer over low heat until the rice is tender and all of the broth has been absorbed, about 20 minutes.
- Remove from the heat and let stand, covered, for 15 minutes.
- Fluff the rice with a fork, fold in the beans and season with salt and pepper. Cover and let stand for 5 minutes.
- Discard the bay leaf and serve.