Spicy black beans with diced ham, carrots, celery, onion, garlic and jalapeno pepper served over a colorful bed of cooked rice embellished with red and green bell pepper strips and a garnish of fresh cilantro and hot yellow peppers. This dish makes a satisfying meatless main dish or a hearty side dish.

Black Beans and Rice

Black Beans:
1 cup cooked ham, cut into 1/2-inch cubes
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1 tablespoon vegetable oil
1 (16-ounce) can black beans, undrained
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper

Rice:
1 small red pepper, cut into strips
1 small green pepper, cut into strips
1 tablespoon butter or margarine
2 cups cooked rice
Cilantro leaves and hot yellow peppers for garnish (optional)

1. Black Beans: Cook ham, carrot, celery, onion, jalapeno and garlic in oil in large skillet over medium heat until vegetables are soft but not brown. Add beans and ground pepper; stir until thoroughly heated.
2. Rice: Cook peppers in butter in large skillet over medium heat until peppers are soft but not brown. Add rice; stir until thoroughly heated. Serve black beans over rice. Garnish with cilantro leaves and hot yellow peppers, if desired.

Makes 4 servings.

Recipe provided courtesy of USA Rice Federation.