Thursday, September 22, 2011

Black Bean Rice with Tomato and Cayenne Pepper Sauce

This hearty, gluten-free, vegetarian meal is the perfect blend of delectable flavors! It can be served on its own as a main dish, or complement any Mexican-inspired meal as a side dish.

Black Bean Rice with Tomato and Cayenne Pepper Sauce
·1 TBS EVOO (extra virgin olive oil)
·1 small onion, chopped
·2 cloves garlic, chopped
·2 tomatoes, diced
·1 fresh cayenne pepper, chopped
·1 - 15oz. can black beans, drained and rinsed
·½ tsp fresh oregano
·1 cup instant brown rice
·1 cup water
·1½ fresh cilantro, chopped

Heat EVOO in a large saucepan over medium heat. Add onion and garlic, cooking until softened.

Add the remaining ingredients, except the cilantro, and bring to a boil. Reduce heat, cover, and simmer for 10 minutes until the liquid is absorbed by the rice.

Remove from heat and let sit for 5 minutes. Uncover and stir in chopped cilantro before serving.

This recipe was adapted and inspired by "Easy Gluten-Free" by Tricia Thompson and Marlissa Brown.