Black Beans & Rice

I love both rice and beans. When you put them together, it is a wonderful thing. I gave this recipe to my oldest sister and now it is her go to potluck dish.

1 tsp. kosher salt
1 tbsp. + 3/4 tsp. olive oil
1 c. long grain rice
1/2 med. onion, chopped (1 c.)
1/2 lg. green or red pepper (1/2 c.)
1 med. cloves garlic, minced (1 tbsp.)
1 (15-oz.) cans black beans, undrained
1/2 c. chicken broth
1 tbsp. red wine vinegar
1 bay leaves
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cumin
1/4 c. sliced scallions (optional)

1. In a med. saucepan, combine 2 c. of water with 1/2 tsp. of the salt and 3/4 tsp. of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 min. or until the rice is tender.
2. In a large saucepan, heat the remaining olive oil over med. heat. Saute the onion, green or red pepper, and garlic until the vegetables have softened, about 5 min.
3. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 min.; remove the bay leave.
4. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.
NOTE: This recipe can be easily doubled.