Moros y Cristianos (Cuban-Style Black Beans and Rice)

Ingredients

• 2 cups uncooked long-grain rice
• 2 tablespoons olive oil
• 2 cups chopped onion
• 2 cups chopped green bell pepper
• 6 garlic cloves, minced
• 1 cup chopped seeded tomato
• 2 tablespoons sherry vinegar
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon fennel seeds, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 cup water
• 3 (15-ounce) cans 50%-less-sodium black beans, rinsed and drained
• 6 dashes hot pepper sauce (such as Tabasco)

Preparation

1. Cook rice according to package directions, omitting salt and fat.
2. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; cook 10 minutes or until tender, stirring occasionally. Add tomato to pan; cook for 2 minutes. Add vinegar and the next 6 ingredients (through red pepper) to pan; cook for 2 minutes. Stir in 1/4 cup water, beans, and pepper sauce; bring to a boil. Reduce heat, and simmer for 10 minutes or until heated through, stirring occasionally.