Black Bean Mexican Rice
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Adding black beans to this simple mexican rice side could make it hearty enough for a meal in itself. Using tomato soup adds simplicity to the dish and saves time.
Ingredients
- 1/2 cup onion, finely chopped
- 1/2 cup red bell pepper, chopped small
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
- 1/4 tsp. chili powder
- 1 clove garlic, minced
- 1 can condensed tomato soup
- 1.5 cups rice
- 3 cups water
- 1 can rinsed and drained black beans
- Cilantro, optional
Instructions
- Combine all ingredients in a pan, bring to a boil. Reduce heat to a simmer and cover. Let cook for 30-40 minutes until the rice is tender and most of the liquid is absorbed. Add in drained and rinsed beans. Cover the pan and allow to sit for a few minutes to heat the beans.
- Top with cilantro if desired.
Black Bean Mexican Rice
April 28, 2020
Persons
4
Serving Size
1 cup
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1/2 cup onion, finely chopped
- 1/2 cup red bell pepper, chopped small
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
- 1/4 tsp. chili powder
- 1 clove garlic, minced
- 1 can condensed tomato soup
- 1.5 cups rice
- 3 cups water
- 1 can rinsed and drained black beans
- Cilantro, optional
Instructions
- Combine all ingredients in a pan, bring to a boil. Reduce heat to a simmer and cover. Let cook for 30-40 minutes until the rice is tender and most of the liquid is absorbed. Add in drained and rinsed beans. Cover the pan and allow to sit for a few minutes to heat the beans.
- Top with cilantro if desired.
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