Cuban Style Beans and Rice |  |
Ingredients
| 1/2 | cup
chopped onion
| | 1/2 | cup
chopped red bell pepper
| | 2 | cloves garlic, minced
| | 2 | tbsp.
vegetable oil
| | 3 | cups
chicken broth
| | 2 | cups
canned black beans, rinsed and drained
| | 2 | ripe plum tomatoes, seeded and chopped
| | 1 | cup
long-grain white rice
| | 1 | tsp.
ground cumin
| | 2 | tbsp.
chopped fresh cilantro
|
| |
Directions
 | Sauté onion, bell pepper and garlic in oil in large, deep skillet over medium-high heat for 5 minutes or until vegetables are tender. Add chicken broth, black beans and tomatoes. Reduce heat; simmer 5 minutes, stirring frequently. |  | Add rice, cumin and salt and pepper to taste. Cover and simmer over low heat 15 to 20 minutes or until rice is tender. Top with fresh cilantro and serve. |
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