Wednesday, December 7, 2011

Rice with Black Beans and STAR Spanish Olives



1/3 cup STAR Originale Olive Oil
2 cloves garlic, minced
1 cup medium or short-grain rice
1 cup chicken broth
1 cup water
salt and freshly ground pepper
1 (15oz) can black beans, drained
1/2 cup STAR Spanish Olives, sliced
2 Tbs. STAR Red Wine Vinegar (or more)

In skillet, heat olive oil over medium-high heat.  Add garlic and saut√© until softened, about 30 seconds.  Add rice, cook and stir until opaque, about 3 minutes.  Stir in broth and water and bring to boil.  Reduce heat and simmer covered for 15 minutes.  Remove from heat and let stand 5 minutes.  Season to taste with salt and pepper.  Meanwhile, heat beans in saucepan.  Stir in olives and season to taste with salt and pepper.  Stir in vinegar, adding more, if desired, to taste.  Add to rice and stir to mix.  Serve immediately.


Serves 6

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