- long-grained white rice - 1 1/2 cups
- olive oil - 1 st. a spoon
- red onion - 1 piece
- clove garlic - 1 piece
- red bell pepper - 1 piece
- cans (570 g each) of black beans - 2 pieces
- vegetable broth - 420 milliliters
- apple cider vinegar - 1 st. a spoon
- Dried oregano - 1/2 teaspoons
- Salt and ground pepper - - To taste
In a large saucepan with salted water, cook rice in accordance with the instructions on the package. While the rice is cooking, heat the oil in a large saucepan over medium heat. Add the onion, garlic and sweet pepper. Cook, stirring, until the onion is soft and does not get golden color, from 8 to 10 minutes. Add beans, broth, vinegar and oregano. Cook until the weight is slightly thickened, from 6 to 8 minutes. Season with salt and pepper. Stir rice with a fork. Serve beans with rice and side dishes if desired.
Servings: 4