Ingredients

The following ingredients have 3 Servings
  • 2.5 cup(s) Water divided
  • 1 cup(s) Uncooked white rice long grain-variety
  • 2 tsp Olive oil
  • 1.75 cup(s), chopped Uncooked red onion(s) divided
  • 1 medium Banana pepper(s) cubanelle or other sweet pepper, diced (about 1 cup)
  • 1.5 Tbsp Minced garlic
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 31 oz Canned black beans two 15.5 oz cans (undrained)
  • 1 tsp Table salt or to taste
  • 1 Tbsp Red-wine vinegar
  • 0.667 cup(s) Cilantro fresh, chopped, divided
  • 1 medium Fresh lime(s) cut into 6 wedges

Instruction

  • In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
  • Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.
  • To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.