Cuban Black Beans and Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Quick and easy. From Real Simple magazine, March 2009. Ingredients:
1 cup long-grain white rice |
1 tablespoon olive oil |
1 onion, chopped |
1 bell pepper, cut into 1/4 inch pieces |
2 garlic cloves, minced |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 teaspoon ground cumin |
2 (15 ounce) cans black beans |
1 teaspoon oregano |
1 tablespoon red wine vinegar |
4 radishes, cut into 1/2 inch pieces |
1/4 cup fresh cilantro |
Directions:
1. Cook rice according to package directions.
2. 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. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Stir in the cumin and cook 1 minute.
4. Add beans, oregano, and 1 cup of water. Simmer, covered, for 10 minutes.
5. Add the vinegar and smash some of the beans with the back of a fork to thicken.
6. Serve the beans over rice and top with the radishes and cilantro.
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