Recipe #5 - Black beans and rice

With much help from the label on the Goya brand can of black beans, I worked out this beans and rice recipe. It’s excellent as the basis of a giant foil-wrapped Chipotle-style burrito, or just as a side dish or packed lunch.

Heat a little olive oil in a saucepan and add one small onion (finely chopped), half a green bell pepper (finely chopped), and two minced garlic cloves. Cook until onion is clear. Add one can black beans, 3/4 cup water, 1 tsp oregano, 1 tbsp apple cider vinegar or white wine, and possibly some coriander or other seasoning you like. For extra heat, red pepper is in order. To sneak in extra vegetables, up to half a zucchini hides nicely in this recipe. Meanwhile, cook one cup of rice with two cups of water and one tsp chili powder or taco seasoning. I usually use half and half brown rice with white rice to make it “healthier.”