Cuban Black Beans and Rice
Lauren
ingredients
- 1 cup long-grain brown rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, cut into 1/4-inch pieces
- 2 cloves garlic, chopped
- Kosher salt and black pepper
- 1 teaspoon ground cumin
- 2 15.5-ounce cans black beans, rinsed
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
directions
- 1
Cook rice according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the cumin and cook for 1 minute.
- 2
Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes. Add the vinegar and smash some of the beans wiht the back of a fork to thicken.
- 3
Serve beans over rice.
Source: Real Simple
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