Rice and Beans from Mexico

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 15.5-ounce can black beans, drained and rinsed
• 1 14.5-ounce can diced tomatoes, with juices
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 cup long-grain white rice
• Salt and freshly ground black pepper
• Chopped cilantro, for garnish

Instructions

1. 1
   In a Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil over medium high heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 5 minutes. Add the garlic and black beans and cook until the corn and beans are heated through, about 2 minutes.
2. 2
   Stir in 1 1/2 cups water, the diced tomatoes and their juices, chili powder, cumin, rice and a pinch of salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes. Serve garnished with chopped cilantro.