Cuban Black Beans and Rice....yum!

I just made this recipe that I got off of Weight Watchers.com and it is so yummy that I have to share. The only thing I did differently was.... I used Bush's Seasoned Black Beans and I added squash, zuchinni, orange pepper and mushrooms. I always try to add lots of veges to my meals to bulk them up. I love adding squash and zuchinni.... they have a great taste and they feel me up:)This recipe alone would not feel me up. Oh...I also used brown rice...say no to white!

2 1/2 cup(s) water, divided
1 cup(s) uncooked white rice, long grain-variety
2 tsp olive oil
1 3/4 cup(s) red onion(s), chopped, divided
1 medium banana pepper, cubanelle or other sweet pepper, diced (about 1 cup)
1 1/2 tbsp minced garlic
1 tsp ground cumin
1 tsp dried oregano
31 oz canned black beans, two 15.5 oz cans (undrained)
1 tsp table salt, or to taste
1 tbsp red wine vinegar
2/3 cup(s) cilantro, fresh, chopped, divided
1 medium lime(s), cut into 6 wedges

Instructions
In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.


Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.


Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.


To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.

5 points-6 servings