Cuban Black Beans and Rice

By KodiakDavis

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
Cooking time 20mins
Adapted from realsimple.com

Preparation

Step 1

Cook the rice according to the package directions.
Meanwhile, heat the oil in a saucepan over medium-high heat.
Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ 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. Smash some of the beans with the back of a fork to thicken.
Serve over the rice.
Top with the radishes and cilantro.