Mediterranean Black Beans & Rice Dinner

I made this recipe last week for my mom and niece who were visiting and they loved it!  I used turkey kielbasa for the meat and used twice as many raisins as the recipe calls for.  This makes 3 servings so I doubled the’s fabulous the next day too!

1 tablespoon olive oil

1/2 lb. lean boneless pork or chicken, cubed

1/2 cup chopped onion

2 cloves garlic, minced

1/2 cup chopped fresh or canned tomatoes

1/4 cup red wine

2 Tablespoons chopped prunes or chopped raisins

1 1/2 cups water

one 4 oz. package Spanish Black beans & rice

1/2 teaspoon thyme leaves

1/8 teaspoon cayenne pepper

2 Tablespoons chopped red pepper

1/2 cup frozen peas, thawed

1 Tablespoon chopped fresh parsley

1 1/2 teaspoons lime or lemon juice

salt and pepper to taste

In large skillet, heat olive oil.  Brown meat in oil until no longer pink.  Add onions and garlic, saute until tender.  Add tomatoes, wine and prunes or raisins.  Bring to a boil.  Cook until liquid has evaporated.  Add water, bring to a boil.  Add Spanish Black beans and rice, thyme leaves and cayenne pepper.  Reduce heat; cover and simmer 20 minutes.  Add red bell pepper; cook 5 minutes longer or until liquid is absorbed.  Stir in peas, parsley and lime or lemon juice.

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