This is a print preview of "Black Beans with Saffron Rice" recipe.

Black Beans with Saffron Rice Recipe
by Joann Mathias

Black Beans with Saffron Rice
Rating: 4.3/5
Avg. 4.3/5 3 votes
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 1 (16 ounce) package saffron rice
  • 4 (15 ounce) cans black beans, divided
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 jalapeno pepper, minced
  • 3 garlic cloves, minced
  • 1 (13.5 ounce) can diced tomatoes with green chiles
  • 1 (14 ounce can chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Garnishes: additional chopped fresh cilantro, sour cream

Directions

  1. Cook rice according to package directions; keep hot.
  2. Rinse and drain 2 cans beans (do not drain remaining 2 cans).
  3. Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients; saute 5 minutes or until tender. Stir in beans, tomatoes, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Serve over hot rice. Garnish, if desired.