Black beans with long grain rice
Votes: 8
Time: 1 hour 5 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Black beans with long grain rice - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups long-grain white rice
- 4 cans (400g) black beans (drained and rinsed)
- 2 cans (400g) diced tomatoes with green chili peppers (drained)
- 1/4 cup olive oil
- 2 finely chopped onions
- 2 chopped green bell peppers
- 3 chopped cloves of garlic
- 4 bay leaves
- 1 tbsp. ground cumin
- 2 tbsp of water
- 1/4 cup apple cider vinegar
- Salt and ground black pepper
We recommend
Recipes with similar ingredients: black beans, long-grain rice, sweet pepper, tomatoes, onions, apple cider vinegar, bay leaf, cumin, garlic
Cooking the dish according to the recipe:
- Heat a large saucepan over medium-high heat and add the oil. Add the onion, pepper, garlic, bay leaves, and cumin. Stir and cook for 8 minutes.
Add rice, black beans, tomatoes, water, vinegar, salt, and pepper. Bring to a boil, cover, and reduce heat to low. Cook for about 40 minutes, until the rice is tender. Serve hot.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
Categories:
Similar recipes
