Cuban Black Beans and Rice

• 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
• 14 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
• 14 cup fresh cilantro

1. Cook rice according to package directions.
2. Meanwhile, heat the oil in a large saucepan over medium-high heat.
3. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper.
4. Cook, stirring occasionally, until softened, 5 to 7 minutes.
5. Stir in the cumin and cook 1 minute.
6. Add beans, oregano, and 1 cup of water.
7. Simmer, covered, for 10 minutes.
8. Add the vinegar and smash some of the beans with the back of a fork to thicken.
9. Serve the beans over rice and top with the radishes and cilantro.

longgrain white rice, olive oil, onion, bell pepper, garlic, kosher salt, black pepper, ground cumin, black beans, oregano, red wine vinegar, radishes, fresh cilantro

Taken from www.food.com/recipe/cuban-black-beans-and-rice-365579 (may not work)