Cuban Black Beans and Rice
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Ingredients
- 1 cup brown rice
- 2 cups chicken stock
- 1 Tbsp olive oil
- 1 small onion chopped
- 1/2 green bell pepper chopped
- 1/2 Anaheim pepper chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 2 15 ounce cans black beans
- 1 Tbsp red wine vinegar
Ingredients
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Instructions
- Combine rice and chicken stock in a medium sauce pan. Cook the rice according to the package directions.
- Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion, bell pepper, cumin, oregano, and garlic. Cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add beans and stir well to combine. Reduce heat and simmer for 10 - 15 minutes.
- Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice.