cuban black beans & rice

hands on time: 20 min. | total time: 20 min. | serves 4

1 cup long grain rice (the mr. uses jasmine)
1 Tbsp. olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt & black pepper
1 tsp. ground cumin
2 15.5-oz. cans black beans, rinsed
1 tsp. dried oregano
1 Tbsp. red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro

> cook the rice according to the package directions. meanwhile, heat the oil in a large saucepan over medium-high heat. add the onion, bell pepper, garlic, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. stir in the cumin and cook for 1 minute.

> add the beans, oregano, and 1 cup water. simmer, covered, for 10 minutes. add the vinegar and smash some of the beans with the back of a fork to thicken.

> serve the beans over the rice and top with the radishes and cilantro.