Mexican Black Beans and Rice

Ingredients and Weight:

• 1 lb black beans, picked over and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and minced (optional, for heat)
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups long-grain rice
• 4 cups chicken or vegetable broth
• 1/4 cup chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, green bell pepper, and red bell pepper. Cook until softened, about 5 minutes.
2. Stir in the jalapeno pepper (if using), cumin, oregano, salt, and black pepper. Cook for an additional 1 minute.
3. Add the black beans and rice to the pot. Stir to combine.
4. Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is cooked through and the beans are tender.
5. Fluff the rice with a fork and stir in the cilantro.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Protein: 10g
• Carbohydrates: 40g
• Fiber: 5g
• Fat: 5g

Dish Characteristics:

• Savory and flavorful
• Creamy and comforting
• Vibrant and colorful

User Comments:

• "This dish was so delicious! The flavors were amazing and it was the perfect comfort food." - Sarah
• "I made this for my family last night and they loved it. It was easy to make and packed with flavor." - John
• "I'm not a big fan of black beans, but I really enjoyed this dish. The flavors were well-balanced and the rice was cooked perfectly." - Susan

Special Precautions and Tips:

• If you don't have time to soak the black beans overnight, you can boil them for a few hours until they are softened.
• If you prefer a spicier dish, you can add more jalapeno pepper to taste.
• This dish can be made ahead of time and reheated when ready to serve.