Venezuelan Black Beans and Rice
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(approx. cook time = 35 minutes)
Ingredients 1 tablespoon Oil1 Onion, chopped 1 stick Celery, diced 1 Red Capsicum (Sweet pepper), seeded and chopped225g/8oz long-grain white Rice420ml/14fl. oz. Vegetable Stock1 teaspoon Ground Turmeric 1 teaspoon Dried Oregano 1 teaspoon Salt 400g/14oz Cooked Black Beans1 teaspoon Chili Powder
Instructions
1. Heat the oil in a medium saucepan, add the onion and sauté for 3-4 minutes, stirring.
2. Add the celery, capsicum and rice and continue to cook for 2-3 minutes, stirring.
3. Reduce the heat to low, add the stock, turmeric, oregano and salt, mix well, cover and cook for 15-20 minutes or until rice is tender and the liquid absorbed. Remove from heat and fluff with fork.
4. Meanwhile, put the black beans in another saucepan with a little water and cook over a low heat, stirring from time to time, until heated through.
5. Once the rice is cooked, add the drained black beans and incorporate well. Sprinkle with chili pepper when serving.
2. Add the celery, capsicum and rice and continue to cook for 2-3 minutes, stirring.
3. Reduce the heat to low, add the stock, turmeric, oregano and salt, mix well, cover and cook for 15-20 minutes or until rice is tender and the liquid absorbed. Remove from heat and fluff with fork.
4. Meanwhile, put the black beans in another saucepan with a little water and cook over a low heat, stirring from time to time, until heated through.
5. Once the rice is cooked, add the drained black beans and incorporate well. Sprinkle with chili pepper when serving.
