| 2 | cups uncooked regular long-grain white rice |
| 4 | cups water |
| 2 | tablespoons vegetable oil |
| 1 | tablespoon finely chopped garlic (3 to 4 medium cloves) |
| 3 | teaspoons dried oregano leaves |
| 1 | teaspoon crushed red pepper flakes |
| 2 | cans (15 oz each) Progresso® black beans, undrained |
| 1/4 | cup diced red bell pepper |
| 1. | Cook rice in water as directed on package. |
| 2. | Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently. |
| 3. | Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper. |
| No change. |
|
| Beans and rice is a popular combination in Latin American, South American and Caribbean cuisines. Sometimes beans and rice is a mild accompaniment to a spicy dish, but this recipe is a spicy one. |
|
| Red beans or kidney beans can be used in place of the black beans in this recipe. |
|
| If you are wary of spicy food, start by cooking only 1/2 teaspoon of the red pepper flakes with the rest of the seasonings. Continue with the recipe as directed. After adding the beans, simmer for 5 minutes and taste. Season to taste with the remaining 1/2 teaspoon of red pepper flakes as desired. |
Nutrition Information:
230 ( 25); 3g ( 0g, 0g); 0mg; 590mg; 43g ( 6g, 0g); 8g 4%; 6%; 6%; 15% 3 ; 0 ; 0 3