Cooking Corner: Black Beans and Rice

 

Virginia Osella/Bullet

By VIRGINIA OSELLA
I was looking for a good version of beans and rice last summer, but I didn’t quite like any of them. I decided to combine different ideas into my own unique recipe. I wrote it down as I went, and it ended up turning out great. It’s good for lunch or dinner, and the ingredients are inexpensive.
The flavor combinations are fantastic, if I don’t say so myself. The canned tomatoes with green chilies add a good amount of spice, so you can use regular diced tomatoes if you like milder food. Corn adds a nice sweet flavor to balance the heat, and lime juice is the perfect finishing touch.
This recipe is simple to make, and the prep and cook time totals about an hour. It will serve four people. Enjoy
Ingredients:
1 cup white or brown rice cooked according to package.
1 tbs olive oil
1 small onion, minced
3-5 cloves of garlic, minced
1/2  sweet bell pepper, minced
1/2 tsp chili powder
1 small can of diced tomatoes with green chilies
1/2 tsp ground cumin
1 tbs apple cider vinegar
salt & pepper to taste
1/2 cup corn (cooked frozen or drained canned)
1 can black beans, drained
Directions:
Heat olive oil in a large skillet, then add onion and garlic and sauté for about 5 minutes. Add the bell pepper and chili powder and sauté for two to five more minutes, until veggies are tender.
Add the tomatoes, cumin, vinegar, salt and pepper, and simmer over low to medium heat for about 15 minutes.
Add the corn and beans, and cook for five to 10 minutes until heated through. Taste and adjust salt if necessary.
Serve over rice with a lime wedge squeezed on top if desired.