Cuban Beans and Rice

I found this recipe in Real Simple Magazine and I thought I would share it with you. I make it about once a week, it's super easy, and it makes good leftovers.

Cuban Beans and Rice:

1 cup long grain rice (I usually use Basmati rice)
1 tbsp olive oil
1 onion, chopped
1 bell pepper, chopped (I like to cut them into really thin, long strips)
2 garlic cloves , chopped
Salt and Pepper
1 tsp ground cumin
2 15.5 oz can black beans, rinsed
1 tsp dried oregano
1 tsp red wine vinegar
4 radishes, cut into 1/2" pieces (I usually don't put these in, it makes leftovers weird)
1/4 cup fresh cilantro (I only use this if I have it in the fridge)

1. Cook rice. Meanwhile, heat oil in large saucepan over med-high heat. Add onion, garlic, bell pepper, and salt and pepper, cook and stir till softened (5-7 min). Stir in cumin and cook for 1 minute.

2. Add beans, oregano, and 1 cup water. Simmer, covered, for 10 min. Add vinegar.

3. Serve beans over rice and top with radishes and cilantro.

**Doug and I like to eat with a couple small flour tortillas.