Cuban Black Beans and Rice

By smleonard

Ingredients

• 1 cup long-grain white 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
• 4 radishes, cut into 1/2-inch pieces
• 1/4 cup fresh cilantro

Details

Servings 4

Preparation

Step 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 teaspoon salt, and 1⁄4 teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the cumin and cook for 1 minute.
Add the 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.
Serve the beans over the rice and top with the radishes and cilantro.