Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gDry long-grain white rice, rinsed
- 480 gCanned black beans, drained
- 150 gOnion, finely diced
- 150 gGreen bell pepper, diced
- 4 cloveGarlic, minced
- 3 tbspOlive oil
- 1 tspGround cumin
- 1 tspDried oregano
- 1 eachBay leaf
- ¾ tspFine salt
- 550 mlWater
- 1 tbspRed wine vinegar
Make it
- Heat the oil in a heavy saucepan over medium heat. Cook the onion and pepper for 7 minutes until soft. Add the garlic, cumin and oregano and stir for 30 seconds.
- Stir in the rice, then add the black beans, bay leaf, salt and water. Bring to a boil, cover tightly and reduce the heat to low.
- Cook for 20–25 minutes, until the rice is tender and the liquid absorbed. If the grains are still firm, add a small splash of hot water and cook a few minutes longer.
- Leave covered off the heat for 10 minutes. Remove the bay leaf, sprinkle over the vinegar and fluff gently before serving.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.