Black Beans and Rice

Ingredients

• kosher salt
• 2 1/2 tablespoons olive oil
• 2 cups long-grain rice
• 1 medium onion, chopped (1 cup)
• 1 large green or red pepper, chopped (1 1/2 cups)
• 2 medium cloves garlic, finely chopped (1 tablespoon)
• 2 15-ounce cans black beans, undrained
• 1 cup vegetable or chicken broth
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1/2 cup sliced scallions (optional)

Directions

1. In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil.
2. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.
3. Meanwhile, in a saucepan, heat the remaining 2 tablespoons oil over medium heat. Sauté the onion, green pepper, and garlic until softened, about 5 minutes.
4. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon salt. Cover and bring to a boil.
5. Reduce heat to low and let simmer for 10 minutes. Remove the bay leaves.
6. Spoon the beans over the rice and sprinkle with the scallions (if desired). Serve warm.

Source: http://www.realsimple.com/food-recipes/browse-all-recipes/black-beans-rice-10000001031604/index.html