LibreRecipes

Spicy Black Beans with Bell Peppers and Rice

Rating

Calories

275.0

Protein

10.0

Sodium

291.0

Fat

3.0

1 tablespoon vegetable oil

1 large onion, diced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

3 large garlic cloves, chopped

1 tablespoon ground cumin

1 jalapeño chili, seeded, chopped

1 teaspoon dried oregano

2 15- to 16-ounce cans black beans, drained

2 cups canned crushed tomatoes with added puree

1/4 cup orange juice

1 1/2 teaspoons hot pepper sauce (such as Tabasco)

1 1/3 cups rice, cooked

Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeño and oregano; sauté until vegetables begin to soften, about 8 minutes. Mash 1/2 cup beans.
Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.
Mound rice in center of platter. Spoon black bean mixture over.