Russell’s Nanny (his grandmother) knows I love to cook, so when she comes across a great recipe she forwards it my way. When she sent me this recipe for black beans and rice I was pretty confident that Russell would enjoy it. I added it to my menu to try the following week. Since making this recipe the first time it has become part of my regular rotation of meals and has made an appearance on my menu several times. It is such a simple dish that comes together quickly and has great flavor. I have served it (at different times) with blackened chicken, smoked sausage, and without meat. The black beans alone make it a great meal when you don't have time to add chicken or sausage. Top with regular sour cream, lime sour cream (recipe below), or cilantro lime sour cream (recipe below) to really complete this dish!
- 2 tablespoons olive oil
- 1/2 large onion, diced
- 1 large green bell pepper, diced
- 1 teaspoon chili powder
- 3/4 cup uncooked white rice
- 2 cups chicken broth
- 15 ounce can of black beans, rinsed and drained
- salt and pepper to taste
In a medium saucepan, heat oil over medium high heat. Add diced onion and bell pepper. Saute until soft, approximately 6 to 7 minutes.
Stir in chili powder and season with salt and pepper to taste. Cook for another minute.
Stir in rice and beans and cover with chicken broth. Cover and reduce to a simmer. Cook for approximately 15-20 minutes, or until rice is tender, stirring occasionally.
Remove from heat and let stand for 5 minutes covered. Fluff and top with sour cream.
Lime Sour Cream/Cilantro Lime Sour Cream: Combine approximately 3 tablespoons sour cream with fresh squeezed lime juice and salt to taste. If you would like to make cilantro sour cream, add chopped cilantro to lime sour cream until desired taste is achieved.
Adapted from recipe received from Russell’s grandmother, original source unknown.