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Black Beans and Rice     Veg  HT  ACC  Venezuela  35mins

Serves 4    Hot Vegetarian Pulses Accompaniment Dairy free Eggless Venezuela Sth America South American

1tbsp Oil
1 Onion, chopped
1 stick Celery, diced
1 Red Capsicum (Sweet pepper), deseeded and chopped
225g/8oz long-grain white Rice
420ml/14fl. oz. Vegetable Stock
1 teasp Ground Turmeric
1 teasp Dried Oregano
1 teasp Salt
400g/14oz Cooked Black Beans
1 teasp Chilli Powder


1. Heat the oil in a medium saucepan add the onion and sauté for 3-4 minutes, stirring.
2. Add the celery, capsicum and rice and continue to cook for 2-3 minutes stirring.

3. Reduce the heat to low, add the stock, turmeric, oregano and salt, mix well, cover and cook for 15-20 minutes or until rice is tender and the liquid absorbed. Remove from heat and fluff with fork.

4. Meanwhile, put the black beans in another saucepan with a little water and cook over a low heat, stirring from time to time, until heated through.

5. Once the rice is cooked, add the drained black beans. Sprinkle with chilli pepper when serving.


More Rice  Recipes  |   Vegetarian Recipes   |   International Cuisines


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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