Quick and Spicy Black Beans and Rice Recipe
2 Cups of cooked white or brown rice
1 Can Goya Black Bean Soup
1 Cup Birds Eye Pepper Stir-Fry*, coarsely chopped
2 Goya Hot Pickled Peppers, finely diced*
Empty canned black bean soup into small sauce pan and add the chopped pepper/onion mixture and hot pickled peppers. Do not add water. Stir and heat over low heat until the soup is fully heated.
Place rice in a shallow bowl and spoon the spicy black bean soup mixture over the rice.
If you want a side salad. Serve a 2 to 4 inch wedge of iceberg lettuce and use a mild salsa as dressing. Place plain sour cream on side or on top of lettuce. Serve meal with corn muffins made from a box mix. Jiffy Corn Bread Mix, which I often find too sweet for my taste works very well here.
Makes 3 to 4 small servings. The side salad and corn muffin rounds out the menu to make the portions just right. Iceberg is the lettuce of choice because you already have strong flavors and it makes a nice wedge. However, just about any other lettuce will be fine.
This lunch or dinner shouts out for a nice cold beer or any soft drink that is not loaded with sugar.
Do you have a bit of leftover chicken or steak? See hints below.
* Birds Eye Pepper Stir-Fry is a mix of sliced sweet green, yellow and red bell peppers and sliced white onions.
* Goya Hot Picked Peppers are whole tabasco peppers which are quite hot. Add more or fewer than two according to your heat preference.
* Leftover meats can be used in recipe. Do not add the meats to the soup, instead slice and heat in a separate sauce pan and place on top of the plated beans.
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