Cuban Black Bean Stew with Rice

(From Everyday Food, September 2008, pg. 83)

1 1/2 C. long grain white rice
1 T. olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 oz. each) black beans, rinsed and drained
1 can (14.5 oz.) vegetable broth
1 T. cider vinegar
1/2 t. dried oregano
course salt and ground pepper, to taste
Sprinkle of cumin, to taste
Garnish with fresh cilantro and lime wedges

Prepare rice. Heat oil in large saucepan over medium. Add onion, garlic and bell pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.

Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6-8 minutes. Season with salt, pepper, and cumin. Serve beans over rice and garnish.