In this video, Betty demonstrates how to make Spicy Southwestern Black Beans and Rice. This recipe contains white rice cooked in beef broth and mixed with black beans and sautéed green peppers, onions, garlic, chili powder, and cumin. It gives a flavorful Tex-Mex twist to black beans and rice.
Ingredients:
(2) 10 ¾-oz. soup cans of beef broth
(1) 10 ¾-oz soup can long grain white rice
1/2 stick butter
1 tablespoon extra virgin olive oil
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic, chopped
14-oz. can black beans, undrained
Place (2) 10 ¾-oz. soup cans of beef broth in a medium-sized saucepan that has a lid that fits. Add (1) 10 ¾ -oz. soup can long grain white rice and 1/2 stick butter. Bring to a boil over medium heat. Cover, reduce heat to low, and cook 14 minutes, or until broth is absorbed by rice. Meanwhile, place 1 tablespoon olive oil in a deep skillet and add ½ cup chopped onion, ½ cup chopped green pepper, and 2 cloves chopped garlic. Stir together, and place over low heat. Saute until vegetables are soft, stirring occasionally. Add 1 teaspoon chili powder and ½ teaspoon cumin, and stir well. Continue to cook for 3 to 5 minutes to get the flavors combined. Remove from heat. When rice is done, add rice to sautéed mixture, and then add a 14-oz. can of undrained black beans to the skillet. Stir to combine. Return the skillet to the low heat, just to heat the beans all the way through. Pour Spicy Southwestern Black Beans and Rice into an appropriate serving dish and serve immediately. I served my Spicy Southwestern Black Beans and Rice with Cheddar-Jalapeno Skillet Cornbread. This combo is healthy, filling, economical, and delicious! Enjoy!!! --Betty
Is this a heavier version of this dish. I like the heavier, "meatier" versions. In other words, not soupy or having lots of crunchy vegitables. I love crunchy vegetables. I am just not looking for that in this dish.
Thanks
LuvLuvJesusAlways 2 months ago
@LuvLuvJesusAlways This is not soupy at all, and, if you cook it according to instructions, it will be soft, but not mushy.
--Betty :)
bettyskitchen 2 months ago
Hi Betty! I'm a vegetarian so I would use vegetable broth instead of the meat broth but I have yo ask you, we dont have black beans over here in the UK (Or at least any that I have found) can you tell me what kind of beans are Black beans? Is there another name for them? Thanks xx
thephleblady 2 months ago
@thephleblady Black beans are a distinct type of bean. If you can't find them, you may substitute kidney beans, red beans, or white beans in this recipe.
--Betty :)
bettyskitchen 2 months ago
Betty, I want to try this and I have watched you do it several times. Here is my question. While you are cooking the ingredients I noticed what looks like a stick of butter in the rice. Is that what it is and should I add it to the rice? Thanks
rockydog0 3 months ago
@rockydog0 That is 1/2 stick butter that I cooked with the rice. It is optional, but makes the rice taste a little richer. Thanks for alerting me to the discrepancy!
--Betty :)
bettyskitchen 3 months ago