MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caribbean Black Beans & Rice
Categories: Caribbean, Vegetarian
Yield: 6 Servings

3 tb Olive oil (45 ml)
1 md Yellow onion (150 g);
- finely diced
1 md Green bell pepper (150 g);
- finely diced
4 cl Garlic (12 g); minced
1 ts Ground cumin (2 g)
1 ts Dried oregano (1 g)
1/2 ts Smoked paprika (1 g)
1 1/2 ts Fine sea salt;
- more to taste
1/2 ts Black pepper (1 g);
- freshly ground
1 1/2 c Long-grain white rice
- (300 g);
- rinsed & well-drained
30 oz Black beans (2 cans)
2 c Vegetable broth (480 ml)
1 lg Bay leaf (0.2 g)
1 tb Red wine vinegar or white
- wine vinegar (15 ml)
2 tb Fresh cilantro (8 g);
- chopped (optional)
1 md Lime (70 g);
- cut into wedges,
- for serving

Preparation time: 15 minutes
Cooking time: 30 minutes

So much more than "just rice and beans," this Caribbean black beans
and rice is full of savoury, smoky flavours, with tender beans tucked
into fluffy rice, and a kick of vinegar to brighten it all up.

Sofrito:

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over
medium heat.

Add the diced onion and green bell pepper. Cook for 6 to 8 minutes,
stirring occasionally, until the vegetables are soft and the onion is
beginning to turn lightly golden.

Add the garlic and cook for about 30 seconds, stirring constantly so
it does not burn.

Add the cumin, oregano, smoked paprika, salt, and black pepper. Stir
and cook for another 30 seconds, just until the spices become
fragrant.

Beans:

Add the rinsed and well-drained rice to the pot. Cook for 1 to
2 minutes, stirring gently, until the grains are evenly coated in
the seasoned oil.

Add the drained black beans, vegetable broth, and bay leaf. Stir
gently to distribute everything evenly.

Rice:

Increase the heat and bring the mixture to a gentle boil.

As soon as the liquid begins to boil, reduce the heat to low and
cover the pot tightly with a lid.

Cook for 18 to 20 minutes without lifting the lid or stirring. The
rice should absorb the liquid and become tender.

Remove the pot from the heat and leave it covered for 10 minutes. This
resting time allows the remaining steam to finish cooking the rice and
helps keep the grains separate.

Finish & Serve:

Remove and discard the bay leaf.

Drizzle the vinegar over the rice and gently fluff everything
together with a fork, taking care not to mash the beans.

Taste and add additional salt or black pepper if needed.

Sprinkle with the chopped cilantro, if using, and serve with lime
wedges on the side.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/caribbean-black-beans-and-rice/>

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