1 C long-grain white rice
1 Tbsp olive oil
1 onion, chopped
1 bell pepper, diced
2 cloves garlic, chopped
1 tsp kosher salt
1/4 tsp black pepper
1 tsp ground cumin
2 15 1/2 oz. cans black beans, rinsed
1 tsp dried oregano
1 Tbsp red wine vinegar
4 radishes, diced
1/4 C fresh cilantro
1 C water
Cook rice according to package directions.
Heat oil in a large saucepan, over medium-high heat.
Add onion, bell pepper, garlic, salt, and pepper. Cook, stirring occasionally, until softened.
Stir in cumin and cook for 1 minute.
Add beans, oregano, and water.
Simmer, covered, for 10 minutes.
Smash some of the beans with the back of a fork to thicken.
Serve over the rice.
Top with radishes and cilantro.