Cuban Black Beans and Rice

Name: Cuban Black Beans and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 cups, 4 serving(s)
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; 1/4 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; 1/4 cup fresh cilantro

Submitted by LI Girl

"Quick and easy. From Real Simple magazine, March 2009."

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Ready In:: 30mins
Ingredients:: 13
Yields:: 8 cups
Serves:: 4

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
¹⁄₄ 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
¹⁄₄ cup fresh cilantro

directions

Cook rice according to 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 black pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
Stir in the cumin and cook 1 minute.
Add beans, oregano, and 1 cup of 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 rice and top with the radishes and cilantro.