Miami Rice


Adapted from The Coop Cookbook

  • 1 cup white rice
  • 2 cups water
  • 2 teaspoons olive oil
  • 1 cup onion, chopped
  • 3 large cloves garlic, minced
  • 2 bell peppers (a mix of colors is nice), chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 can (about 2 cups) black beans, drained and rinsed
  • 2 cups diced tomatoes
  • 1/4 cup orange juice
  • 1 teaspoon hot pepper sauce


Combine the rice and the water in a saucepan and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes or so until all the liquid is absorbed.

While the rice is cooking, heat oil in a large skillet over medium heat. Add onion, garlic, bell peppers, cumin, and oregano, and saute until vegetables are tender, about 5 minutes.

Mash about 1/3 cup of the beans, and add this, along with all the remaining ingredients, to the skillet. Bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, for 15 minutes.

Fluff the rice and add it to the skillet ingredients.

Makes 4 servings, 360 calories each.
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