Easy Rum-Flavored Black Beans and Rice

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 20 to 25 minutes.

Meanwhile heat the olive oil in a large skillet over medium heat. Stir in the carrots celery garlic and onion; cook and stir until the onion has softened and turned translucent about 5 minutes. Stir in the black beans salt pepper 1/4 cup of parsley and dark rum. Continue cooking until heated through. Serve over a bed of rice and garnish with 1 teaspoon of parsley.