Ingredients
1 1/2 cups long-grain white or brown rice
1 tablespoon olive oil
1 medium red onion, chopped
1 clove garlic, minced
1 red bell pepper (ribs and seeds removed), chopped
2 19-ounce cans black beans, rinsed and drained
1 14.5-ounce can vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and freshly ground black pepper
Optional garnishes: lime wedges, fresh cilantro and sliced radishes
Preparation
Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic and bell pepper. cook, stirring occasionally, until onion is softened, about 8 to 10 minutes. Add beans, broth, vinegar and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, about 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes if desired.
per serving: calories:439; protein: 13.8 grams; total fat: 5.1 grams; saturated fat: 0.6 grams; carbohydrate: 81.4 grams; dietary fiber: 10.3 grams
