Black Beans and Rice

Ingredients

• 4 cups water
• 2 teaspoons kosher salt, divided (or to taste, I don't use it since the beans and broth are salty enough)
• 2 1/2 tablespoons olive oil, divided
• 2 cups long-grain rice, uncooked
• 1 cup onion, chopped
• 1 1/2 cups green bell peppers or red bell peppers, chopped
• 2 garlic cloves, minced
• 2 (15 ounce) cans black beans, undrained
• 1 cup vegetable broth or chicken broth
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1/2 teaspoon black pepper, freshly ground (or to taste, I use more)
• 1/4 teaspoon cumin
• 1/2 cup scallion, sliced

Directions

1. 1

   Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.

2. 2

   Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.

3. 3

   In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened.

4. 4

   Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.

5. 5

   Reduce heat to low and simmer for 10 minutes; remove bay leaves.

6. 6

   Serve beans over the rice and top with scallions.

7. 7

   Serves 4 as a main dish, 6-8 as a side.