This Southern Black Beans and Rice skillet dinner recipe makes a delicious entree or side dish that is absolutely packed with flavor!
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Ingredients
For the beans:
2tablespoonsolive oil
1medium oniondiced
2clovesgarlicminced
½medium red bell pepperdiced
2ribscelerydiced
4stalksfresh thyme
14.5ouncescanned diced tomatoes with juice
30ouncescanned black beansdrained and rinsed
8ouncesdiced cooked ham
1teaspoonsalt
½teaspoonground black pepper
1 ½teaspoonsdried oregano
10dashesTabasco sauce
For the rice:
2cupswater
½teaspoonsalt
1tablespoonbutter
1cuprice
For garnish:
Red wine vinegar
Chopped fresh tomatoes
Chopped chives
Salsa
Sour cream
Instructions
In a large, deep skillet heat the olive oil over medium high heat.
Add the onion, garlic, red bell pepper, and celery. Cook, stirring frequently, until the vegetables are crisp-tender.
Add the thyme, tomatoes, beans, ham, salt, black pepper, oregano, and Tabasco. Stir well. Reduce the heat to low and cook 30-40 minutes or until the beans are tender.
While the beans are cooking, prepare the rice.
In a medium saucepan, bring the water, salt, and butter to a boil. Add the rice, stir and bring back to a boil.
Reduce the heat to low, cover and cook until rice is tender - about 20 minutes.
Serve the bean mixture over rice. Remove the thyme stems before serving.
Garnish with a drizzle of red wine vinegar and your choice fresh chopped tomatoes, chopped fresh chives, salsa, and/or sour cream.
Notes
Serves 6 as a main dish; 8 or more as a side.
Store leftovers in a sealed, air-tight container in the fridge for up to two days. Reheat individual portions in the microwave or larger portions on the stovetop.