Cuban Black Beans and Rice

From realsimple.com

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 

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, 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.

TIP: To pack this hearty dish for lunch, simply scoop the beans and rice into large tortillas or pitas.