← All recipes

Venezuelan Black Beans and Rice

Venezuelan Black Beans and Rice comes together with Med Onion, Celery, Sm Red Pepper, Long Grain White Rice, and Ozs Broth. Ready in about 45 min, it serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 1 stalk
• 1
• 1 cup
• 14
• 1 tsp
• 1 tsp
• 1 tsp
• 1 cup
• 15
• 1 tsp

Method (preview)

1. 1

   Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low.

2. 2

   Add broth, turmeric, oregano and salt.

3. 3

   Cover and cook until rice is tender and all liquid is absorbed, 15-20 minutes.

4. 4

   Remove from heat and fluff with fork.

5. 5

   Drain heated black beans and mix with rice.

6. 6

   Top with scrambled eggs and sprinkle with crushed red pepper.

7. 7

   Serve with lemon wedges and tabasco.

8. 8

   Serving Ideas: Serve w/ 2 plantains, sliced diagonally and fried; greens.