Prep Time
5 min
Cook Time
15 min
Yields
6 - 8 servings
The chopped red chili peppers in this recipe lend these tasty rice and beans a nice heat.
Courtesy of the Snyman family.
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ingredients
1
Tbsp olive oil
3
large red chili peppers, chopped
4
cups quick-cooking rice
4
cups water
1
can (19 oz/540 mL) black beans
1
bunch fresh cilantro, chopped
1
lime, cut in half
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directions
Step 1
In a large skillet, heat oil over medium heat; cook peppers until softened.
Step 2
Stir in rice and toast for 1 minute. Add water and cook for 6-8 minutes or until rice is tender and water is absorbed.
Step 3
Stir in beans, cilantro and squeeze in lime juice.