Cuban Black Beans & Rice

Ingredients

• •2 tbsp olive oil
• •1 bell pepper
• •1 onion
• •5 cloves garlic
• •1 tbsp tomato paste
• •1 tbsp oregano
• •1½ tsp ground cumin
• •1½ cups rice
• •30 oz black beans
• •2½ cups water
• •1½ tsp salt
• •1 bay leaf
• •2 tbsp red wine vinegar
• •1 optional garnishes - such as scallion

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Method

From foodista.com — read the original

1. 1Heat oven to 350°F f. In a large pot or Dutch oven, heat olive oil over medium heat until the oil is shimmering.
2. 2Add the peppers and onions and cook, stirring often until the veggies have softened and are beginning to brown, about 10-15 minutes.
3. 3Add garlic, tomato paste, oregano and cumin, stir until the tomato paste is dispersed into the sauteed veggies and is very fragrant, about 1 minute.
4. 4Add the rice, stir to coat.
5. 5Stir in the beans, water, bay leaf, salt and vinegar. Increase the heat to medium-high and bring to a simmer. Cover the pan and place in the oven.
6. 6Bake until the water is absorbed and the rice is tender, about 30 minutes.
7. 7Remove from the oven, fluff the rice with a fork.
8. 8Let stand, uncovered for about 5 minutes before serving.
9. 9Serve with desired garnishes.