Moros y Cristianos (Cuban-Style Black Beans & Rice)

Ingredients:
2 cups uncooked long grain rice
2 Tbsp olive oil
2 cups chopped onion
2 cups chopped green bell pepper
6 garlic cloves, minced
1 cup chopped seeded tomato
2 Tbsp sherry vinegar
2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp ground coriander
1 tsp fennel seeds, crushed
1/2 tsp salt
1/4 tsp ground red pepper
1/4 cup water
3 - 15 oz 50% less sodium black beans, rinsed & drained
6 dashes hot pepper sauce (Tobasco)

Cook rice according to package directions (I personally use a rice cooker)
Heat oil in a large saucepan over medium-high heat
Add onion, bell pepper, & garlic to pan; cook 10 mins or until tender, stirring occasionally
Add tomato to pan; cook for 2 mins
Add vinegar & the next 6 ingredients (thorough red pepper) to pan; cook for 2 mins
Stir in 1/4 cup water, beans, & pepper sauce; bring to a boil
Reduce heat & simmer for 10 mins or until heated through, stirring occasionally

Yield: 12 servings (serving size; about 1/2 cup beans & 1/2 cup rice)