This has become one of my favorite meals. It fills you up and tastes great. I used it extensively during my weight loss and we make it almost once a week to eat for a few meals of lunches.
You can eat it plain or put it on some tortillas with some shredded cheese and a dab of ranch.
Here is the original recipe:
- 1 cup canned black beans
- 1 c rice
- 1/8 c oil
- 1 lg clove garlic
- 2 chicken bouillon cubes
- 1/2 tsp salt
- 1/8 tsp parsely
- 1/8 tsp thyme
- 1/8 tsp cayenne pepper
Smash garlic and onion, saute in oil. Add beans and saute for a few minutes. Add bouillon cubes, spices and water to beans. Add rice. Bring to a boil, stir and cover. Simmer for 20 minutes. Let stand for 5 minutes.
That was how we originally made it for years, now what I like to do is make it large style with no set measurements:)
I take 3 cans black beans and drain them. Into the chicken fryer pan they go with some minced onion(I used dehydrated because I do not like chopping onions) I would say about 2 Tablespoons. I then get out my jar minced garlic and add the same amount. I like garlic. I get some thyme and add about 1 tsp and some cayenne pepper and add 1 tsp. I then do 4 cups of rice with 8 cups of water. I dig out about 2 Tablespoons of chicken bouillon and mix that into the pan. Give it a stir and turn on high until it boils. I then cover and let simmer until the rice absorbs all the water. Large style lunches on the cheap.
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Do you use instant or non-instant rice? This looks delicious!
This is very good, we make this usually every week for lunches. We use non instant rice. We get a big 25 lb bag of brown rice. Enjoy it!
To your large family recipe version do you leave out the original cayenne, parsley, salt and oil? They weren’t listed but I want to clarify before I make it this week. Thanks!
It is better with all of the original recipes ingredients. We have just made simpler:)