Cuban Beans and Rice

1 teaspoon olive oil
1 tablespoon garlic (minced)
1 cup onion (chopped)
1 cup green bell pepper (diced)
3 cups black beans
canned
low-sodium (or cooked from dry)
2 cups chicken broth (low sodium)
1 tablespoon vinegar
1/2 teaspoon oregano (dried)
black pepper (to taste)
3 cups brown rice (cooked)

Wash hands with soap and water.
Heat the olive oil in a large nonstick skillet. Sauté the garlic, onion, and green bell pepper until golden, about 3 minutes.
Stir in the beans, broth, vinegar, and seasoning; bring to a boil then lower to a simmer. Cook covered for 5 minutes.
Spoon over cooked rice and serve.

Cooking Demo II
Food and Health Communications, Inc.