Recipe

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• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 tsp chopped garlic
• 2 tsp ground cumin
• 1 tsp dried thyme leaves
• 1/2 tsp crushed red pepper
• 1 bay leaf
• 1 tbsp olive oil
• 1 cup rice
• 1 can (14-1/2 oz) diced tomatoes with green chilies
• 2 cans (15 oz) black beans
• 2 cups water
• 1 tbsp apple cider vinegar
• 1/2 tsp salt (optional)
• 1/2 tsp black pepper

• 1 Saute onion, bell pepper, garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes.
• 2 Stir in rice, tomatoes, black beans, water, vinegar, salt, and pepper
• 3 Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.
• 4 I like chopped fresh onions as the garnish and maybe some cilantro leaves chopped up quite fine. Don't skip the vinegar, it adds so much to the dish.