Black Beans and Rice

This is our favorite beans and rice recipe. It's one I've gradually modified from a Food Network recipe. It's best served with roasted chicken and mole.

• 1/4 cup olive oil
• 1 cup diced green chillies (preferably New Mexican)
• 2 onions, chopped
• 3 garlic cloves, finely chopped
• 2 bay leaves
• 1/2 tablespoon cumin
• 1 cup white rice*
• 2 cups black beans, drained
• 1 can (14 oz) diced tomatoes (preferably homegrown)
• 1 cup water
• 2 tablespoons apple cider vinegar

Heat oil in a pot over medium/high heat and stir in chillies, onions, garlic, bay leaves, and cumin. Stir and cook about 8 minutes.

Stir in rice, black beans, tomatoes, water, vinegar, and salt and pepper to taste. Bring to a boil. Reduce heat and cover. Cook for about 40 minutes or until rice is tender.

*I always try to make this with brown rice. Don't! Brown rice takes waaaay too long to cook. If you want to use brown rice, I recommend cooking it separately and adding it into the dish towards the end.