Black Beans and Rice

Filed under Cuban

Recipe courtesy Ingrid Hoffmann.

Ingredients

1/4 cup Olive oil
2 Onion, finely chopped
2 Green bell pepper, chopped
3 clove Garlic, chopped
4 Bay leaf
1 tbsp Ground cumin
2 cup Long grain rice, white
4 can Black beans, 14-ounce, drained and rinsed
2 can Diced tomatoes, 14-ounce, with green chiles, drained
2 cup Water
1/4 cup Cider vinegar, apple cider vinegar
Kosher salt
Black pepper, freshly ground

Directions

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.