Black beans have more antioxidants than any other beans. The only reason to rinse them is if you don’t, the whole dish turns dark and not very pretty but you don’t have to rinse. I prefer mild chiles (Ortega Fire Roasted) because the spicy one are really spicy! Using hot liquid just makes it go faster. While this dish cooks, you have time to make a salad or steam some veggies for the side. - Jenny Jones
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 clove of garlic, minced
- 1 cup long grain rice (I use Uncle Ben’s)
- one 15-ounce can black beans, drained & rinsed
- one 4-ounce can diced green chiles, mild or spicy (NOT drained)
- 1 1/2 cups water or chicken stock, preferably hot
- 1/2 teaspoon salt + pepper to taste
- In a sauté pan over medium-high heat, cook onion & garlic in hot oil for about 2 minutes until golden.
- Stir in dry rice. Cook and stir about a minute.
- Add remaining ingredients, bring to a boil, cover and simmer for 20 minutes.
- Let stand 5-10 minutes before serving.
Notes: For more on this recipe in my blog click here.