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Post  Admin on Sat Feb 27, 2010 8:09 am

4 tablespoons canola oil, divided
2 cups uncooked long grain white rice
3 cups water
6 tablespoons chopped cilantro, divided
2 cloves garlic, finely chopped
1 small yellow onion, chopped
1/2 red bell pepper, cored, seeded and chopped
Salt and black pepper to taste
2 (15-ounce) cans black beans, drained, liquid reserved
1 tablespoon Worcestershire sauce (optional)
Heat 1 tablespoon of the oil in a medium pot over medium high heat.
Add rice and cook, stirring often, until opaque, about 2 minutes.
Carefully add water and salt, then reduce heat to medium low.
Cover pot and simmer, without uncovering or stirring,
until rice is almost tender and liquid is just absorbed,
about 15 minutes.
Remove pot from the heat and set aside for 5 minutes,
then uncover and fluff rice with a fork. Set aside.

Heat remaining 3 tablespoons oil in a large skillet over medium high heat.
Add 2 tablespoons of the cilantro, garlic, onions, peppers,
and salt and pepper and stir well.
Cook, stirring often, until golden brown, 8 to 10 minutes.
Add reserved rice, beans and 1/3 cup of the reserved liquid
(discard remaining liquid), and Worcestershire sauce.
Stir gently to coat, and cook, stirring occasionally,
until hot throughout, 2 to 3 minutes more.
Stir in remaining 4 tablespoons cilantro and season
with salt and pepper.

Transfer rice and beans to bowls and serve,
topped with a fried egg or a dollop of sour cream, if you like


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