CUBAN BLACK BEANS AND RICE

Ingredients

• 2 tbsp canola oil
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped green bell peppers
• 6 cloves garlic, finely chopped
• 2 cans (19 oz/540 mL each) black beans, rinsed and drained
• 1 cup chopped seeded tomatoes
• 1/4 cup water
• 2 tbsp red wine vinegar
• 2 tbsp fresh lime juice
• 1 1/4 tsp oregano, crumbled
• 1 tsp ground cumin
• 3/4 tsp ground coriander
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp grated lime peel
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp cayenne pepper
• 1/8 tsp hot pepper sauce
• Savoury Rice*

Directions

1. Heat oil in a large saucepan over medium heat. Add onions, green peppers and garlic; sauté until softened, about 5 minutes.
2. Stir in all remaining ingredients except Savoury Rice. Bring to a boil.
3. Reduce heat and simmer, covered, stirring occasionally, until slightly thickened and heated through, about 15 minutes.
4. Serve over Savoury Rice.

Ingredients

• 1 tbsp canola oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 2 cloves garlic, finely chopped
• 1 1/2 cups long grain rice
• 1/2 tsp ground cumin
• 1/2 tsp oregano, crumbled
• 1/4 tsp salt
• 3 cups (750 mL) canned vegetable broth or chicken broth

Yield: Serves 6.

Directions

1. Heat oil in a large saucepan over medium heat. Add onion, red pepper and garlic; sauté until softened, about 5 minutes.
2. Add rice, cumin, oregano and salt; sauté for 1 minute.
3. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.