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Monday, March 21, 2011

Black Beans and Rice II

2 Tbls. oil
1 onion diced
2 tsp garlic minced
3 cans black beans, drained
1 can diced tomatoes
1 can chicken broth
1 1/2 tsp. cumin
1/2 tsp. ground oregano
1/2 tsp. cayenne pepper
1 tsp. salt
Cooked rice (we use sticky rice)
Cheddar cheese
Sour cream

In a stock pot heat oil, and cook onion and garlic til soft. Add beans, tomatoes, broth, cumin, oregano, salt and cayenne. Simmer on medium heat for about 30 minutes or until desired consistancy. Pour over rice. Sprinkle with cheddar cheese and add a dollop of sour cream.

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