Black Beans with Rice or Spotted Rooster

[Guest guest]

One of my absolute favorite recipes. I often use leftovers for lunch.

--Pamela

 

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Black Beans with Rice or " Spotted Rooster "

- from Madhur Jaffrey's World Vegetarian cookbook, with my

modifications denoted by double carets ( " >> " )

 

1/4 cup olive oil

1 medium onion, peeled and finely chopped

1 medium green or red bell pepper, cored and seeded, cut into 1/4-inch

dice >>I skip this because bell peppers don't agree with me

8 tablespoons chopped cilantro

4 cups cooked and drained black beans (1 1/2 cups dried) >>I use a can

of black beans

4 cups cooked plain long-grain rice (1 1/2 cups raw) >>I use 4:3 ratio

rice-to-beans

Salt

Freshly ground black pepper

>>I also add lots of Spike seasoning!

 

Put the oil in a large nonstick frying pan or nonstick wok and set

over medium high heat. When hot, add the onion and bell pepper. Stir

and fry until the onion is translucent, turning the heat down if it

begins to brown. Add the cilantro and stir for a minute, then add the

beans. Stir for 2 minutes, breaking up any clumps, then add the rice.

Stir as you break up clumps of rice with the back of a slotted spoon.

Add salt and pepper to taste (this will depend upon how salted the

beans were) and continue to stir and fry until the rice and beans are

heated through.

 

Serves 4