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Black Beans & Rice: Date Added: 29 Jul 2011
Listed in: Rice & Grains

Black Beans:
1 cup cooked ham, cut into 1/2-inch cubes
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1 tablespoon vegetable oil
1 16-ounce can black beans, undrained
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper

1 small red pepper, cut into strips
1 small green pepper, cut into strips
1 tablespoon butter or margarine
2 cups cooked rice
Cilantro leaves and hot yellow peppers for garnish (optional)

Cooking Instructions

Servings: Makes 4 servings

1. Black Beans: Cook ham, carrot, celery, onion, jalapeno and garlic in oil in large skillet over medium heat until vegetables are soft but not brown. Add beans and ground pepper; stir until thoroughly heated.
2. Rice: Cook peppers in butter in large skillet over medium heat until peppers are soft but not brown. Add rice; stir until thoroughly heated. Serve black beans over rice. Garnish with cilantro leaves and hot yellow peppers, if desired.

Recipe used with permission by the USA Rice Federation. For more information about rice, visit

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