Cuban Black-Bean Stew with Rice

• 1 1/2 cups long-grain white rice
• 1 tablespoon olive oil
• 1 medium red onion, finely chopped
• 1 garlic clove, minced
• 1 red bell pepper, ribs and seeds removed, finely chopped
• 2 cans (19 ounces each) black beans, rinsed and drained
• 1 can (14.5 ounces) low-sodium vegetable broth
• 1 tablespoon cider vinegar
• 1/2 teaspoon dried oregano
• Coarse salt and ground pepper
• Assorted toppings, such as lime wedges, fresh cilantro leaves, and sliced radishes (optional)

1. Cook rice according to package instructions.
2. Meanwhile, heat oil in a large saucepan over medium.
3. Add onion, garlic, and bell pepper.
4. Cook, stirring occasionally, until onion has softened, 8 to 10 minutes.
5. Add beans, broth, vinegar, and oregano.
6. Cook, mashing some beans against side of pan with the back of a spoon, until slightly thick ened, 6 to 8 minutes.
7. Season with salt and pepper.
8. Fluff rice with a fork.
9. Serve beans with rice, and with toppings, as desired.
10. Per Serving (without Toppings)
11. Calories: 439
12. Fat: 5.1g (0.6g Saturated Fat)
13. Protein: 13.8g
14. Carbohydrates: 81.4g
15. Fiber: 10.3g

longgrain white rice, olive oil, red onion, garlic, red bell pepper, black beans, vegetable broth, cider vinegar, oregano, salt, toppings

Taken from www.epicurious.com/recipes/food/views/cuban-black-bean-stew-with-rice-387570 (may not work)