Cuban Black Beans and Rice

• 3 cans drained and rinsed black beans

• 1 can drained Rotel tomatoes with green chiles

• 4 cloves minced garlic

• 1 red bell pepper, finely diced

• 1 large onion, chopped

• 2 tablespoons extra virgin olive oil

• 3 bay leaves

• 1/2 tablespoon salt

• 1 tablespoon cumin

• 1 tablespoon oregano

• 1 teaspoon pepper

• 1/16 teaspoon cayenne 2 cups long grain white rice

• 4 cups chicken broth

• Lime wedges and minced cilantro for serving

In a large saucepot heat olive oil over medium high heat and sauté onions, peppers, and garlic. Add spices and continue stirring until vegetables have softened, 4-6 minutes.

Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.

Pour in chicken broth and add black beans, Rotel and bay leaves. Stir and bring to a boil. Reduce heat to low and cover pot with lid. Cook until liquid has been absorbed, about 15 minutes.

Use a fork to fluff the rice and bean mixture then serve with fresh cilantro and lime wedges.