Ingredients:
1/2 cup uncooked brown rice
1 teaspoons oil
3 green onions, chopped, divided
1/4 medium sweet pepper, diced
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 (15-ounce) can black beans, undrained
Sea salt to taste
1/2 Tablespoon lime juice
2 Tablespoons cilantro, fresh, chopped, divided
Directions:
Cook rice according to package directions.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add all but 1 Tablespoon of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
Stir in beans and their liquid, 2 Tablespoons of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 2 Tablespoons of cilantro.
To serve, spoon beans over rice; sprinkle with remaining onion and remaining cilantro; squeeze fresh lime juice over top.
Makes 2 servings
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