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Summer's Black Beans and Rice

What you need: 

1 can black beans, drained and rinsed
1 medium onion, chopped
1 green bell pepper, chopped
1-2 tablespoon olive oil
1 can diced tomatoes with green chilis
salt and pepper to taste
cumin to taste (I start with a tablespoon and go from there)
fresh garlic to taste
desired amount of prepared rice, set aside for serving.
a couple of vegan bouillon cubes, optional
some bay leaves, optional

What you do: 

Prepare your rice however you wish and set aside for serving.
In medium sized skillet, saute onions until translucent, add peppers, then garlic and continue to saute until a little tender. add can of chilis (you can drain it if you wish, but I use some of the liquid and let it simmer out of the pan gradually), cumin powder, and optional bouillon cubes and optional bay leaves. Simmer until some of the liquid has evaporated, stir in black beans, salt and pepper to taste.
Remove bay leaves is used and mound mixture on top of prepared rice. Serve with vegan "sour cream", guac or soy "cheese" if you wish, but I like it just as is. (would also be good with some blackened corn)

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

corrections, they changed some of the orientation

the option boullion cubes and bayleaves were for cooking the rice. i like to add those to the water as i cook the rice.

when it says add the chilis, it should say add that tomatoes (which already have green chilis in them)

and it reads a little confusing now....

so basically

onions, peppers, garlic, then tomatoes with chilis, cumin, salt and pepper and black beans. cook, serve over rice.

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