Black Beans and Rice

Black Beans and Rice


1 Tbsp. olive oil
1 sweet red pepper finely chopped
1 sweet yellow pepper finely chopped
1 stalk celery finely chopped
2 cloves garlic, minced
1/4 tsp. dried thyme
1/2 tsp. salt
1 C washed and chopped cilantro
1 small jalapeno, seeds removed and finely chopped
2 cups canned black beans, rinsed and drained
2 Tbsp. apple-cider vinegar
2 cups hot cooked rice

Heat the oil in a large nonstick frying pan or dutch oven. Add the peppers, onions celery, jalapeno, garlic, thyme. Saute over medium heat until the vegetables are fragrant and tender, about 10 minutes.

Add the beans and vinegar, cilantro and salt. Cook until the beans are hot, about 3 minutes.

To serve, divide the rice among shallow bowls. Top with the beans.Serve with a beautiful green salad with lots of colorful vegetables and salsa for salad dressing. To avoid burning the skin or other contact areas, wear kitchen gloves or avoid touching the seeds of the jalapeno when removing from the pepper. Wash hands thoroughly afterward.

This is recipe is very mild. For additional "fire" add one more jalapeno.

Nutritional Information
Calories 311
Protein 13 g
Carbohydrates 57 g
Cholesterol 0 mg
Total Fat 5 g
Saturated 1 g
Polyunsaturated 1 g
Monounsaturated 3 g
Fiber 6 g
Sodium 296 mg