Arroz

I am a real sucker for Latin food and Mexican food. I LOVE French food and Italian is great, but I grew up eating Latin food so it is, and will always be, near and dear to my heart. As you know, I simply adore Skinny Taste. Gina posts the best recipes. When deciding what I wanted to make for the week I headed right over to her site and stopped as soon as I saw her Arroz Congri recipe. Arroz Congri is better known to many of us as Black Beans and rice. It is delicious on it's own, but can also serve as a side for many meals. So, yesterday afternoon I got busy in the kitchen making a Latin staple!

Here is Gina's Arroz Congri recipe:

What you need...

2 tsp olive oil
1/2 cup chopped green bell pepper, chopped
1/2 cup chopped red bell pepper, chopped
small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans (don't drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste

In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes.

Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.

Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.

Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

This was an extremely easy recipe and just delicious too! and pepper and drizzled a tiny bit of oil oil over it and I was all set and ready for a feast!