Sunday Cookin' {Vegetarian Style}

Cuban Black-Bean Stew with Rice

Serves 4

What you'll need:

1 1/2 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 {leave the seeds in for a spicy kick to your taste buds}

2 cans (19 ounces each) black beans, rinsed and drained

1 can (14.5 ounces) vegetable broth

1 tablespoon cider vinegar

1/2 teaspoon dried oregano

Coarse salt and ground pepper

Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes

Direction:

1. Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic and bell peppers. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.

2. Add beans, broth, vinegar and oregano. Cook, mashing some beans with the back of a spoon until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, and add your garnishes, if desired.

Feel free to mix and change up the recipe to fit your taste. If you don't want to go completely vegan for this dinner, then add in sliced sausage, ground beef or ground turkey.

For more vegetarian recipes like this one go here!