5 tb Olive oil
1 md Onion, chopped
1 md Green bell pepper, diced
2 Garlic cloves, chopped
2 1/2 c Cooked black beans
2 c Rice
4 1/2 c Water
2 ts Salt
1 Bay leaf
2 tb Olive oil
1/4 ts Cumin
Black pepper to taste In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less.
Stir with a fork, cover & cook over low heat until the rice is tender. Discard bay leaf & serve hot. Randelman & Schwartz, “Memories of a Cuban Kitchen”