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Prep 20min
Total20min
Servings12
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Ingredients
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
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Steps
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.
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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.
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