Recipe

		Black Beans and Rice
		Serving Size - 10
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 tablespoons olive oil

1/2 cup diced red onion

1/2 cup diced red pepper

1 tablespoon garlic, minced

1 cup jasmine rice

1 teaspoon ground cumin

1/2 teaspoon dried oregano

pinch of kosher salt

1 bay leaf

1 can black beans, rinsed and drained

1 3/4 chicken stock

2 tablespoon lime juice

1 lime zest

1 tablespoon cilantro

In a large saucepan or dutch oven heat olive oil over medium heat. Once the oil is hot, add the onion, saute until fragrant and translucent, 2 minutes. Add the bell pepper and garlic, saute for 1 minute. Add the rice, stir and cook until lightly toasted, 2 minutes. Add the cumin, oregano, and salt, stir and cook for 30 seconds. Add the bay leaf, black beans, and chicken broth, stir to combine. Bring the rice to a boil, cover, then reduce to a simmer over low heat. Cook until the rice has absorbed all of the water and the grains are tender, about 20 to 25 minutes. Turn off the heat and allow the rice to sit for 10 minutes covered, do not stir. Add the lime juice, zest, and cilantro, gently stir to combine. Serve rice hot.