Arroz Y Frijoles, or Rice and Beans, is what I spent most of last week cooking and eating. I am in the midst of a big move in my apartment, as one roommate was moving out and another moving in. I had a shortage of cookware and times were tight financially, as I was saving up to purchase a couch. So rice and beans it was- along with some pasta and left over soup from months past.

I found a great, easy recipe for Rice and Beans from Simply Recipes. It was full of flavor, very colorful, and packed with just enough nutrition to get me through the night on a full stomach.

Easy Black Beans and Rice

1 cup uncooked white rice
1 tbsp. olive oil
1 small onion, chopped
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
3 cloves minced garlic
2  16oz. cans of black beans, rinsed and drained
2 tbsp. white vinegar
few dashes of tabasco sauce or 1/4 teaspoon cayenne powder
1 tsp. dried oregano or 1 heaping tbsp. chopped fresh oregano
salt and pepper to taste
lime wedges and cilantro for garnish; optional

Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.

Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

Stir in rice and oregano. Add salt and pepper to taste.

Photo from Simply Recipes

Quick, easy, and not too spicy depending on how much hot sauce you add. This got me through the week with lunch and dinner, and I could probably keep eating it through this week, if I had enough of it! A great quick fix for any night of the week when you don’t have time to plan a meal.