Sunday, February 26, 2012

Black Beans and Rice

A quick, easy, gluten-free, dairy-free side dish.

Rice and Beans is a staple for any gluten-free diet. It's quick, inexpensive, and versatile. The combination of rice and beans can be prepared and seasoned in endless ways. This is a version that I make often to go with grilled chicken or Mexican dishes.

2 cups white or brown rice
2 15oz. cans of black beans
1/4 cup chopped red bell pepper
1 tsp chilli powder
1 tsp cumin
1/2 tsp garlic
1/2 tsp salt
1/2 tsp pepper
1/2 cup chicken stock

Cook the rice according to the package directions. I combine 2 cups rice with 4 cups of water in a saucepan and simmer on low until all the the water is absorbed - the time will depend on the type of rice you use. Drain and rinse the black beans. In a separate saucepan combine beans, peppers, spices, and stock. Simmer on low for 20 minutes. Sever the beans over the rice as a side dish.

No comments:

Post a Comment