Monday, July 5, 2010

Exotic Black Beans and Rice

Black beans and rice are widely used throughout South and Central America in countless variations, and this Caribbean inspiration happened to crown my lunch table today! Don't I love meals that are wholesome, delicious and still kind to your wallet? And any leftovers just get better next meal!

I am sharing this recipe with anyone who has exotic cravings for the ubiquitous rice and beans!

  • 3-4 spoons olive oil
  • 1 clove garlic, chopped
  • 1 teaspoon ground black pepper
  • 2 cups cooked black beans
  • 2.5 cups cooked whole grain rice
  • 4-5 mini bell peppers
  • 1/2 cup thinly sliced onions
  • juice of half lemon
  • half a cup chopped cilantro
  • salt
  • Roast the onions and bell peppers. Peel the bell peppers.
  • Heat the oil in a heavy bottom pan and fry the garlic and ground black pepper.
  • Add the black beans and fry for a minute or so, till flavours incorporate. Add salt.
  • Add the cooked rice and mix well till all moisture is absorbed.
  • Add the roasted bell peppers, onion, chopped cilantro and lemon juice and smix well.
  • Garnish with cilantro leaves and lemon wedges and serve hot. Bon Apetit!

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