Cuban Black Beans and Rice

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

• Ready In: 30 mins
• Serves: 4
• Yields: 8 cups

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

1. Cook rice according to package directions.
2. 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.
3. Stir in the cumin and cook 1 minute.
4. Add beans, oregano, and 1 cup of water. Simmer, covered, for 10 minutes.
5. Add the vinegar and smash some of the beans with the back of a fork to thicken.
6. Serve the beans over rice and top with the radishes and cilantro.