Cuban Black Beans and Rice |
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Prep Time: 3 Minutes Cook Time: 17 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 bell pepper, cut into 1/4 pieces |
2 15.5oz can(s) black beans, rinsed |
1 teaspoon(s) dried oregano |
1/4 cup(s) fresh cilantro |
2 clove(s) garlic, chopped |
1 teaspoon(s) ground cumin |
1 kosher salt/pepper |
1 cup(s) long grain white rice |
1 tablespoon(s) olive oil |
1 onion, chopped |
4 radishes, cut into 1/2 pieces |
1 tablespoon(s) red wine vinegar |
Directions:
1. Cook rice according to the package directions. Meanwhile, heat the oil in a large saucepan over mediumhigh heat. Add the onion, bell pepper, garlic, 1 teaspoon of salt, and 1/4 teaspoon of pepper and cook, stiring occasionally, until softened, 5 to 7 minutes. Stir in the cumin and cook for 1 minute.
2. Add the beans, oregano, and 1 cup of 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 the radishes and cilantro.
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