Cuban Beans and Rice

Homemade Mexican Black Beans and Rice with Cilantro


1 teaspoon olive oil
1 tablespoon garlic (minced)
1 cup onion (chopped)
1 cup green bell pepper (diced)
3 cups black beans (cooked)
2 cups chicken broth (low sodium)
1 tablespoon vinegar
1/2 teaspoon oregano (dried)
black pepper (to taste)
3 cups brown rice (cooked)


1. Heat the olive oil in a large nonstick skillet. Sauté the garlic, onion, and green bell pepper until golden, about 3 minutes.
2. Stir in the beans, broth, vinegar and seasoning, bring to a boil then lower to a simmer; cook covered for 5 minutes.
3. Spoon over cooked rice and serve.


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