Ingredients
2 1/2 cups water divided
1 cup uncooked while rice, long-grain variety
2 tsp olive oil
1 3/4 cup chopped uncooked red onions divided
1 medium banana or sweet pepper, diced
1 1/2 Tsp minced garlic
1 tsp dried oregano
1 tsp cumin
2 15.5 oz. black beans undrained
1 tsp salt
1 Tsp red wine vinegar
2/3 cup cilantro chopped & divided
1 medium fresh lime cut into 6 wedges
Preparation
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.
