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Moros y Cristianos

1 cup chopped onion
1 cup chopped green bell pepper
2 teaspoons chopped garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme leaves
1/2 teaspoon crushed red pepper
1 bay leaf
1 tablespoon olive oil
1 cup rice
1 can (14 1/2 ounces) diced tomatoes with green chilies
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans rinsed, drained
2 cups water
1 tablespoon apple cider vinegar
1/2 to 1 teaspoon salt (optional)
1/2 teaspoon black pepper

1. Sauté onion, bell pepper, garlic, cumin, thyme, crushed red pepper and bay leaf in olive oil until onion is tender, about 5 minutes. Stir in remaining ingredients
2. Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.

Makes 4 main-dish servings (about 1 1/2 cups each) or 8 side-dish servings (about 3/4 cups each).

Nutrient Information Per serving:Calories 341; Fat 5g; % Calories from Fat 13; Potassium 536mg; Carbohydrate 65g; Folate 133mcg; Sodium 917mg; Calcium 118mg; Protein 10g; Dietary Fiber 10g; Cholesterol 0mg

Recipe provided courtesy of The Bean Education & Awareness Network.