Most of the ingredients are pantry staples in my house, which makes this a great weeknight meal. If you don't happen to have fresh cilantro on hand, send someone to the store - it really makes this dish sing! You'll thank me later, after you've had a bite and it starts singing an awesome Caribbean tune to you. I love this meal served with a side of gooey quesadillas or a handful of tortilla chips, and leftovers make a delicious burrito filling. So many possibilities!
Caribbean Black Beans and Rice
adapted from The Eating Well Rush Hour Cookbook
2 cups chicken or vegetable stock
1 cup rice (I use brown basmati, but use whatever you have on hand)
1 Tbsp olive oil
1 12oz jar roasted red peppers, drained and cut into thin strips
1 bell pepper (whatever color you like!), cut into short thin strips
1/2 to1 jalapeno, seeds and ribs removed, finely diced
2 cloves garlic, finely chopped
2 cans black beans, rinsed and drained
2 Tbsp white vinegar
1/2 tsp sea salt
Freshly ground black pepper, to taste
10 or so dashes Tabasco sauce
large handful of chopped cilantro
Combine stock and rice in a medium saucepan and bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and stock has been absorbed. (Time will depend on the rice you are using. My brown basmati rice takes about 25-30 minutes).
Meanwhile, in a large skillet, heat oil over medium-high heat. Add all peppers and garlic and saute for 3-4 minutes. Add beans, vinegar and Tabasco sauce. Saute for 1-2 minutes, then reduce heat to low. Simmer for 5 minutes.
Stir in rice (or serve over rice) and add cilantro. Serve and enjoy!