Mango Black Beans and Rice (Frugal Food Thursday)

Welcome to Frugal Food Thursday!  If you have a great frugal recipe, please link up below! 

This week, I'm featuring my Mango Black Beans and Rice!

The first mangoes on my backyard tree are finally ripening.  I love having free fresh fruit right in my backyard!  Last year, I featured mangoes throughout the months of May and June, including these recipes:

• Green Mango Salsa
• Mango and Pineapple Salsa
• Mango Butter
• Mango Chile Sauce
• Mango Jam
• Mango Gingersnaps
• Sour Mango Coleslaw

I decided to incorporate a diced mango into a traditional recipe for black beans and rice.  It added a slight sweetness (though not as much as you might expect) and some color to the dish.  I served it as a side dish along with a roasted chicken. I'd definitely make this again!

Here's the recipe: 
MANGO BLACK BEANS AND RICE

3/4 cup rice (I used short-grain Arborio rice, but long-grain is fine, or use brown rice to make it more healthy)
2 tbsp olive oil
1 onion, diced
3 garlic cloves, finely chopped
1/2 red pepper, chopped
1 14.5-oz can black beans, drained
2 tbsp vinegar
1/2 tbsp hot pepper sauce
1 tsp dried oregano
1/2 tsp black pepper
1 mango, diced (here's how to cut a mango)

In a small saucepan, cook the rice according to package directions.

In a large skillet with a lid, heat the olive oil over medium heat.  Add the onion and cook, stirring, for 3-4 minutes or until the edges of the onion pieces are starting to brown.  Add the garlic and cook, stirring, for 1 more minute.  Add the red pepper and cook, stirring, for 2-3 more minutes.

Add the black beans, vinegar, hot pepper sauce, and spices.  Turn heat to high and bring to a boil.  Turn heat down to medium-low, cover, and simmer for about 10 minutes.

Uncover the skillet and add the diced mango.  Stir, then recover the skillet and simmer for another 5 minutes.

Serves 4-6 as a side dish.

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