Categories: Cuban, Vegetarian

Ingredients

• 1/2 cup long-grain white rice
• 1/2 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 bell pepper, cut into 1/4-inch piece
• 1 cloves garlic, chopped
• kosher salt and black pepper
• 1/2 teaspoon ground cumin
• 1 15.5-ounce cans black beans, rinsed
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 1 teaspoon red pepper flakes
• 2 radishes, cut into 1/2-inch pieces
• 1/8 cup fresh cilantro

Directions

1. Cook the rice according to the package directions.

2. Meanwhile, heat the oil in a saucepan over medium-high heat.

3. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.

4. Stir in the cumin and cook for 1 minute.

5. Add the beans, oregano, red pepper flakes, and 1 cup water. Simmer, covered, for 10 minutes.

6. 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.

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