I've made this recipe a few times, and Jon has made it a lot--and it is still a favorite at our house!
Ingredients
- 1 cup long-grain white
rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, cut into 1/4-inch
pieces
- 2 cloves garlic, chopped
- kosher salt and black pepper
|
- 1 teaspoon ground cumin
- 2 15.5-ounce cans black
beans, rinsed
- 1 teaspoon dried oregano
- 1 tablespoon red wine
vinegar
- 4 radishes, cut into 1/2-inch
pieces
- 1/4 cup fresh cilantro
|
Directions
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a saucepan over medium-high heat.
- Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼
teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7
minutes.
- Stir in the cumin and cook for 1 minute.
- Add the beans, oregano, and 1 cup water. Simmer, covered,
for 10 minutes.
- 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.
TIP: To pack this hearty dish for lunch, simply scoop the beans and
rice into large tortillas or pitas.
