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Spanish Rice with Black Beans

Judith Hannemann
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

1 tbsp

butter

2 tbsp

olive oil

1

small onion, chopped

1 clove

garlic, minced

2 tbsp

finely diced jalapeño pepper

1/2

green pepper, diced

28 oz

diced tomatoes (don’t drain)

1 cup

Basmati rice (see NOTES)

2 cups

chicken stock

2 tsp

taco seasoning

15 oz

black beans, drained and rinsed

1 tsp

pepper

2 tsp

salt (optional)

2 tbsp

chopped cilantro