Lunch: Cuban Black Beans and Rice

Ingredients

1 c. long-grain rice
1 1/2 tsp. olive oil
1 1/4 c. chopped onions
2 cubanelle peppers (Italian frying peppers)
4 oz. ham (piece from deli)
1 tbsp. minced garlic
1 tsp. each ground cumin and dried oregano
2 can reduced-sodium black beans
1/2 c. water
2 tsp. red wine vinegar
1/2 c. Chopped cilantro
Garnish: lime wedges, diced red onion

Instructions

Bring 2 cups water to a boil in a small saucepan. Add rice and cook as package directs.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onions and peppers; cook, stirring until tender, about 7 minutes. Add ham; cook 2 minutes or until browned.
Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
Stir in beans and their liquid and water; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and cilantro.

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