Spanish Rice with Black Beans

Name: Spanish Rice with Black Beans
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 1 teaspoon ancho chili powder (or other pure, mild chili powder); 118 milliliters black beans (or 1 15-ounce can), rinsed well; 1 teaspoons chipotle chili powder (or more, to taste); 946 milliliters cooked brown rice; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 1/2 – 1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste); 1 medium onion, chopped; 8 servings salt and freshly ground black pepper to taste; 1 teaspoons smoked paprika; 355 milliliters diced tomatoes (fresh or canned fire-roasted, liquid reserved); 1 green or yellow pepper, stemmed, seeded and chopped

Spanish Rice with Black Beans might be just the side dish you are searching for. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 142 calories, 4g of protein, and 1g of fat per serving. A mixture of salt and pepper, ground cumin, chipotle chili powder, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat a deep, non-stick skillet over medium high heat.

Equipment you will use

Frying Pan

Add the onion and cook, stirring, until it begins to brown.

Ingredients you will need

Onion

Add the pepper, jalapeno, and garlic, and cook for another 2 minutes, taking care not to burn the garlic.

Ingredients you will need

Jalapeno Pepper

Garlic

Pepper

Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice. Check the flavor, and add salt and additional seasonings to taste.

Ingredients you will need

Vegetable Broth

Tomato Juice

Seasoning

Salt

Equipment

Frying Pan

Ingredients

Servings:

1teaspoon

ancho chili powder (or other pure, mild chili powder)118milliliters

black beans (or 1 15-ounce can), rinsed well 1teaspoons

chipotle chili powder (or more, to taste)946milliliters

cooked brown rice 2cloves

garlic, minced 1teaspoon

ground cumin 1

1/2 – 1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)1medium

onion, chopped 8servings

salt and freshly ground black pepper to taste 1teaspoons

smoked paprika 355milliliters

diced tomatoes (fresh or canned fire-roasted, liquid reserved)1

green or yellow pepper, stemmed, seeded and chopped

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Matchbook Tempranillo. It has 4.6 out of 5 stars and a bottle costs about 15 dollars.