Prep and Cooking Time: 25 minutes
225g Biona organic Jasmine white rice
1 Tbsp Biona organic extra virgin olive oil
1 organic small onion, chopped
1/2 organic green bell pepper, thinly sliced
1/2 organic red bell pepper, thinly sliced
3 cloves of organic garlic
2 cans of Biona organic black beans, rinsed and drained
2 Tbsp Biona organic white wine vinegar
A few dashes of Biona Hot pepper sauce or 1/4 teaspoon cayenne powder
1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
Salt and pepper to taste
1 Rinse the rice and cook for 15 once the water is simmering. Then leave the cover on the pan, remove it from the heat, and let stand for 5-10 minutes.
2 Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
3 Stir in rice and oregano. Add salt and pepper to taste.