July 3, 2010

Black Beans with Yellow Rice

  •   1 tablespoon vegetable oil
  • 1 teaspoon butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 can (15 ounces) black beans, drained
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 teaspoon sugar
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon hot sauce
  • 1/2 cup long grain white rice, uncooked
  • 1/4 teaspoon ground turmeric


Heat vegetable oil and butter in a medium saucepan over medium heat. Add onion, celery and green pepper; cook, stirring constantly, until tender. Stir in drained beans, tomatoes, sugar, oregano, basil, garlic powder, pepper, salt, and hot sauce; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened, stirring frequently; set aside.
Cook rice, following package directions, with the addition of turmeric to the cooking liquid.
Serve hot black bean mixture over rice.
Serves 2.

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