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Cuban Black Beans and Rice

This is a pretty easy and very delicious recipe that makes a LOT. Unless you're cooking for a lot of people you'll have plenty of leftovers. You can eat it in a bowl with some toppings or like we usually do, put them in some corn tortillas like a taco.

4 15oz cans Black Beans
3 cloves Garlic
2 Bay Leaves
2 Tablespoons Olive Oil
1 medium Onion
1 Red Bell Pepper
1 Tablespoon Salt
1 Tablespoon Cumin
1 Tablespoon Oregano
1 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
2 cups Long Grain White Rice
4 cups Chicken Broth (or Vegetable Broth)
Optional: lime wedges and cilantro for serving

1. Rinse and dice onion, red pepper and garlic.

2. Heat olive oil in a large dutch oven (any large pot with tall sides will do if you don't have a dutch oven) on medium-high heat.

3. Saute onion, red pepper and garlic in the olive oil for 4-6 mins or until softened.

4. While sauteing, add the salt, cumin, oregano, black pepper and cayenne pepper.

5. Rinse white rice and add to the pot. Saute the rice for 2 minutes to toast and lightly brown the rice.

6. Pour in the chicken broth, rinsed and drained black beans and two bay leaves.

7. Stir once to mix the ingredients, then bring to a boil.

8. As soon as it boils stir again, then reduce heat to low and place a lid on the pot. Cook until rice is done (about 15 minutes).

9. When rice is cooked remove from heat and fluff with a fork.

10. Serve however you're heart desires!