Quarantine Eats: Arroz Congri (Cuban Rice & Beans)

2 tsp olive oil
1/2 cup chopped red bell pepper, chopped
1/2 cup corn
small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans, (don't drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste

1 - In a heavy medium sized pot, heat oil on medium heat.

2 - Add onions, peppers and garlic and sauté until soft, about 4-5 minutes.

3 - Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.

4 - Cover, reduce heat to low, and simmer 20 minute (don't peek).

5 - Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

Recipe from SkinnyTaste