Bistro Black Beans & Rice

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 (28 ounce) can black beans (with juice)
• 2 cups rice
• 4 cups water
• 1 tablespoon dried onion flakes
• 1 (28 ounce) can diced tomatoes (with juice)
• 1 -2 tablespoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons minced garlic cloves
• 1 teaspoon dried basil
• 1/2 cup olive oil
• corn tortilla, grilled
• 1/2 yellow onion, diced small
• salt and pepper

Recipe

• 1 thoroughly combine tomatoes, olive oil, onion, basil, pepper, and 1 - 2 t salt. set aside for flavors to meld. stir occasionally. (note: the tomato mixture should be quite salty - it will meld down with the beans and unsalted rice and be just perfect!)
• 2 place beans and juice in a pan. bring to a boil, reduce heat to low-medium and cover. stir occasionally to prevent sticking.
• 3 combine rice, water, dried onion. bring to a boil, reduce heat, cover and simmer 20 minutes.
• 4 remove 1 cup of the beans and smash with a fork. stir into pot of beans to thicken remaining beans.
• 5 heat dry skillet and flip corn tortillas to warm and soft.(cast iron skillet works best). roll warm tortillas and place in a basket with towel or a tortilla server to keep them warm and moist.
• 6 dish rice into individual bowls. top with a healthy serving of beans and as much of the tomato salsa as you like. do not pre-mix before serving. serve with tortillas. scoop the rice and beans into/onto the tortilla and enjoy.
• 7 leftovers make a great next day lunch!