Meatless Monday - South for the Winter with Beans & Rice

When birthdays roll around for my children,  two out of three in December which was horrid planning on our part, it is tradition that the B-Day person gets to pick what they want to have for dinner. At this point, I don't even know why we bother asking because the answer is always the same - Mexican! Burritous, tacos, quessadillas and their assorted variations and sides are the all time favorite meal around here. Back in my early culinary days, I used to have only one side dish option in my repetoire which was Mexi Rice. Basically, I would cook rice and then add spaghetti sauce, taco seasoning and cheese. Nasty. It seemed good at the time, but now we know there are so many better options.
As a side or as the main event, beans and rice is staple fare that has nourished people around the world forever. I am sure there are a zillion variations, but this is the one that we use.


Simple Black Beans & Rice

1 cans (15.5 oz.) black beans, undrained
2 tbsp olive oil
half an onion, diced
2 cloves crushed garlic
1 tsp dried oregano
1/2 tsp cumin
1/2 package taco seasoning
1 cup water
2 tbl cider vinegar
1/2 tsp sugar
salt & pepper to taste
4 - 5 cups cooked white rice

In a medium saucepan, heat the oil and then add the onion, pepper and garlic. Saute 5-10 min over medium heat until tender. Add all other ingredients and stir to combine. Bring to a boil then reduce heat a simmer about 20 minutes. This will be very saucy and that's how you want it. The juice is the best part! Ladle over the rice in large bowls.
*This recipe opens up endless possibilities for adding on. We like to sprinkle shredded cheese on the top. You can also add some diced tomatoes, corn, broken tortilla chips, etc. This also makes an excellent filling in a tortilla. Experimento!