Ingredients
- 1 T vegetable oil
- 1 small onion, chopped
- ½ cup finely chopped green bell pepper
- 1 jalapeno pepper, minced
- 4 large garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 15-ounce can black beans, undrained
- 1 cup Basmati or long grain white rice
- 1 bay leaf
- 2 tablespoons lime juice
- fresh cilantro leaves, opt.
Instructions
- In a large saucepan or Dutch oven (with lid) heat the oil over medium-high heat. Add the onions, green pepper, jalapeno pepper and garlic and sauté until soft (8-10 minutes).
- Add the cumin and oregano; sauté until fragrant (about 30 seconds to one minute).
- Drain the liquid from the black beans into a liquid measuring cup (a 2 cup measuring cup if available). Add water to make 2 cups total liquid. Pour the liquid into the pan (reserve the beans), add the bay leaf, and bring to a boil (will happen quickly) scraping any browned bits from the bottom of the pan.
- Add the rice and black beans; bring to a boil. Lower heat to medium-low and simmering. Cover and allow to cook until the liquid is fully absorbed into the rice (approximately 25 minutes).
- Remove from heat. Stir in the lime juice and serve with chopped cilantro leaves for garnish.
This can also be made in an instant pot. Cooking time will be reduced to 12 minutes for cooking all ingredients together and allow natural release on pot at the end.
