Cuban Black Bean Rice Bowl

Latin · 35 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 (15 oz) cans canned black beans
• 1.5 cups white rice
• 1 yellow onion
• 1 green bell pepper
• 4 garlic cloves
• 1.5 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 3 tbsp olive oil
• 1 tbsp red wine vinegar

Method

1. Cook white rice per package instructions.
2. Saute diced onion and bell pepper in olive oil until soft, about 6 minutes.
3. Add garlic, cumin, and oregano; cook 1 minute until fragrant.
4. Stir in black beans with their liquid, bay leaf, and 1/2 cup water; simmer 12 minutes.
5. Mash a few beans against the pot to thicken, then stir in vinegar and season with salt.
6. Serve the beans over rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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