Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
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
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)
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.
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.