Cuban Black Beans and Rice
- 1 cup uncooked long-grain white rice
- 2 teaspoons olive oil
- 1 large red onion, chopped
- 1 medium green bell pepper, diced
- 1 1/2 tablespoons minced garlic (about 4 cloves)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Two 15-ounce cans of black beans, one undrained and the other drained and rinsed
- Salt to taste
- 1 tablespoon red wine vinegar
- Lots of chopped fresh cilantro
- 1 medium lime, cut into wedges
- Chopped tomato (optional)
Stir in the can of undrained beans with their liquid, the drained and rinsed beans, and 1/2 cup of water; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and salt to taste.
To serve, spoon beans over rice; sprinkle with remaining onion and lots of cilantro; squeeze fresh lime juice over top. Serve with some chopped tomato if desired.
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