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
Ingredients:
·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

Directions:
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.