Cuban Black Beans & Rice

By oldbklady

Ingredients

• 1 c. brown rice
• 1 1/2 tsp olive oil
• 1 1/4 c. chopped onions
• 2 gr. peppers, diced
• 4 oz link sausage, diced
• 1 tbs minced garlic
• 1 tsp cumin
• 1 tsp oregano
• 2 – 15oz cans black beans, undrained
• 1/2 c. water
• 2 tsp red wine vinegar
• 1/2 c. chopped cilantro

Details

Servings 4

Preparation

Step 1

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice with your hand. Meanwhile, bring 4 cups of water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, drain rice in a strainer over the sink for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes. After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

While rice cooks, heat oil in a large skillet over medium-high heat. Add onions and peppers; cook, stirring until tender, about 5 minutes. Add ham/sausage and cook 2 minutes or until browned. Add garlic, cumin and oregano; cook stirring until fragrant, about 30 seconds. Stir in beans, with their liquid and water; bring to a simmer. Reduce heat to low and simmer to combine flavors, about 5 minutes. Remove from heat, stir in vinegar and cilantro. Serve over rice. Garnish with diced onions if desired.