April 24, 2010

Black Beans and Rice Recipe

I have been making this recipe for about 13 or 14 years now.  It doesn’t look all that great, but it tastes wonderful.  This is an all-in-one-dish. We like to serve it with a dallop of sour cream, some cheese, and tortilla chips.  Sometimes I’ll even make a bit of pico de gallo.  Which reminds me, I need to get that recipe for you too.  I have so much to write about sometimes!  I hope you enjoy the recipe.   🙂

Black Beans and Rice

  • black beans and rice package (I usually use Zatarain’s or Vigo brand.)
  • 1 lb ground beef or ground turkey (can use less)
  • 1/2 diced onion
  • 1 can cream corn
  • 1 can petite diced tomatoes
  • fresh or dried cilantro (about 1 tbsp dried or 1/4 cup fresh chopped)
  • 2 cloves minced garlic (or powdered garlic)
  • 1 beef bouillon cube
  • Goya Adobo seasoning to taste (or salt and pepper)
  • Serve with sour cream, shredded cheese, and tortilla chips.

Brown ground beef and onions together, drain grease. Set aside.  Cook black black beans and rice according to directions on package.  When rice is almost done, add remaining ingredients on list and stir.  Continue cooking until hot throughout.  I prefer to lower the temperature on mine and cook it for about 30 minutes so that the flavors mix together well. 

This dish also tastes great reheated, although you may have to add a touch of water to it so that it’s not too thick.

Variations:  For a meatless dish, omit the ground beef and use two bouillon cubes.   You can substitute salsa for the tomatoes and cilantro.


image (c) Karen Weideman


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