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1
First get the rice cooking.
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2
Rinse the rice and put it in a pot or rice cooker with water.
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3
The chili powder is optional, but seasoned rice is so good.
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4
Add about a tablespoon or two of olive oil to a pot over medium-high heat and saute onion and garlic until soft and translucent, a few minutes.
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5
Add the bell pepper and saute for a couple of minutes more.
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6
Add the black beans, apple cider vinegar, the Italian seasonings, cumin, then reduce heat to medium-low, cover and let simmer for about 15 or 20 minutes, stirring occasionally.
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7
If there isnt enough liquid when you go to stir it and the beans are drying out, just add some water to m0isten things up.
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8
Taste and adjust the seasonings if necessary.
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9
Before serving, I added some zest from a small lime, squeezed out the juice and stirred in some chopped parsley.
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10
I wish that I had cilantro instead, but, oh well.
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11
To serve, put some rice in a bowl and top with black beans.
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12
I like more beans than rice, so I only use about 1/4 cup rice to about 1/2 cup beans.
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13
But use the rice-to-bean ratio you prefer.
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14
You can top it with cheese, sour cream, raw onion, and/or salsa.
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15
I eat mine plain with a fork, but my boyfriend likes to add salsa and scoop his up with tortilla chips.
