Beans and Rice (Black/Red)

Preparation

CCP: Wash hands thoroughly. Put on clean gloves.

1. Clean peppers and onions, chop them into a fine dice consistency.
2. Heat oil in a large skillet.
3. Add diced onion and peppers.
4. Saute until onions turn translucent in color.
5. Add garlic powder, cumin, sugar,oregano and black pepper. Stir well.
6. Add black beans* with liquid to mixture, stir. Add vinegar, stir well.
7. Reduce heat to simmer.
8. Boil water.
9. Place rice in a 12x20x2 1/2 hotel pan, measure boiling water and pour over rice.
10. Add seasoned beans to rice and water. Mix well to distribute beans evenly.
11. Cover pan with foil or lid.
12. Bake at 350°F or steam at 5 pounds pressure for 30 - 35 minutes.
13. Remove from oven/steamer. Let stand for 5 minutes, uncover and check rice for doneness,
14. Sprinkle salt over rice mixture. Fluff with a cook's fork. Re-cover.

CCP: Hold at 135°F for service.

Additional Serving Suggestions

Red beans may be used instead of black beans.

8 oz. = 1 M/MA or 4 oz. = 1 grain/bread