Cuban Black Beans and Rice

Name: Cuban Black Beans and Rice
Ingredients: 1 cup long-grain white rice; 1 tablespoon olive oil; 1 onion, chopped; 1 bell pepper, cut into 1/4 inch pieces; 2 garlic cloves, minced; 1 teaspoon kosher salt; 14 teaspoon black pepper; 1 teaspoon ground cumin; 2 (15 ounce) cans black beans; 1 teaspoon oregano; 1 tablespoon red wine vinegar; 4 radishes, cut into 1/2 inch pieces; 14 cup fresh cilantro

13 ingredients

9 steps

Ingredients

1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4 inch pieces
2 garlic cloves, minced
1 teaspoon kosher salt
14 teaspoon black pepper
1 teaspoon ground cumin
2 (15 ounce) cans black beans
1 teaspoon oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2 inch pieces
14 cup fresh cilantro

Directions

1

Cook rice according to package directions.
2

Meanwhile, heat the oil in a large saucepan over medium-high heat.
3

Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper.
4

Cook, stirring occasionally, until softened, 5 to 7 minutes.
5

Stir in the cumin and cook 1 minute.
6

Add beans, oregano, and 1 cup of water.
7

Simmer, covered, for 10 minutes.
8

Add the vinegar and smash some of the beans with the back of a fork to thicken.
9

Serve the beans over rice and top with the radishes and cilantro.