There is something very satisfying about this cross between Cuban, Costa Rican and Mexican beans and rice.

I fell in love with rice and beans in Costa Rica; what a great side dish for breakfast.  But it is more versatile than that, it can be eaten as a side dish with fish or chicken. But I have to say that I do like it best with fried eggs.

Black Beans and Rice

1 1/2 cups long grain rice
2 Tbsp olive oil
1 red pepper, minced
1 small onion, minced
5 cloves garlic (from the garden), minced
1 Tbsp cumin
½ Tbsp dried oregano (from the garden)
1 Tbsp tomato paste
1 Tbsp red wine vinegar
½ tsp kosher salt
1 can black beans, drained and rinsed
2 ½ cups chicken stock

Directions

Heat the oven to 350F.

Put the rice in a mesh colander and rinse under cold water til the water runs clear, about 1 minute. Set aside.

In a Dutch oven, heat the oil over medium heat. Cook the red pepper and onions, stirring frequently, until tender and starting to brown.

Add the garlic and cook for 1 minute.

Add the cumin, oregano, tomato paste and stir 1 minute. Add the rice and stir to coat, 1 minute.

Add the beans, salt, vinegar and chicken stock. Heat to a simmer.

Cover and put the pot in the oven. Cook for 30 minutes or until all the liquid is absorbed.

Fluff with a fork and serve. Enjoy!

Serves 4-6.