Makes 4 Servings:
1 cup long grain rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4 inch pieces
2 gloves garlic, chopped
1 teaspoon ground cumin
1 15.5 ounce can black beans, rinsed
1 cup water
1 teaspoon dried oregano
1 tablespoon red wine vinegar
1/4 cup fresh cut cilantro
Salt and Pepper
1. cook the 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 tsp salt (I like to use Kosher salt), and 1/4 tsp pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the cumin and cook for 1 minute.
2. Add teh beans, oregano, and 1 cup water. Simmer, covered for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork to thicken.
3. Serve the beans over the rice and top with cilantro
Enjoy
