Black Beans and Rice Cubano

Category: Entrees

Tags: black beans, rice, cubano

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

Directions

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 ΒΌ 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.