Cuban Black Bean Stew with Rice
Ingredients
- 1 ½ cups long-grain white rice
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 garlic clove, minced
- 1 red bell pepper (ribs and seeds removed), chopped
- 2 cans (19 ounces each) black beans, rinsed and drained
- 1 can (14.5 ounces) vegetable broth
- 1 tablespoon cider vinegar
- ½ teaspoon dried oregano
- Coarse salt and ground pepper
- Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes
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