Cuban black beans and rice

By dtrumble

Ingredients

• 2 TBS EVOO
• 1/4 white onion, dicced small (1/2 cup)
• 1/4 green bell pepper, diced small (1/2 cup)
• 2 garlic cloves, minced
• coarse salt, and ground pepper
• 1/2 tsp ground cumin
• 1 TBS chopped fresh oregano leaves
• 1 cup long-grain white rice
• 1 can (15.5 black beans) rinced and drained
• 2 cups low-sodium chicken broth

Preparation

Step 1

In a medium saucepan, heat oil over medium-high heat. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice, stir and cook 1 minute. Add beans and broth, stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.