Black Beans and Rice

• 1/4 cup olive oil
• 2 onions, finely chopped
• 2 green bell peppers, chopped
• 3 garlic cloves, chopped
• 4 bay leaves
• 1 tablespoon ground cumin
• 2 cups long-grain white rice
• 4 (14-ounce) cans black beans, drained and rinsed
• 2 (14-ounce) cans diced tomatoes with green chiles drained
• 2 cups water
• 1/4 cup apple cider vinegar
• Kosher salt and freshly ground black pepper

1. Heat a large pot over medium-high heat and add the oil.
2. Stir in the onions, peppers, garlic, bay leaves and cumin.
3. Stir and cook for 8 minutes.
4. Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper.
5. Bring to a boil, cover and reduce heat to low.
6. Cook for about 40 minutes or until the rice is tender.
7. Serve hot.

olive oil, onions, green bell peppers, garlic, bay leaves, ground cumin, longgrain white rice, black beans, tomatoes, water, apple cider vinegar, kosher salt

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/black-beans-and-rice-recipe.html (may not work)