Black Beans and Rice

1/4 cup olive oil

1 onion, finely chopped

1 green bell pepper, chopped

3 garlic cloves, chopped

2 bay leaves

1 tablespoon ground cumin

1 cups basmati rice

2 (14-ounce) cans black beans, drained and rinsed

1 (14-ounce) cans diced tomatoes with green chiles drained

1 cups water

1/8 cup apple cider vinegar

Kosher salt and freshly ground black pepper

Pressure Cooker

Saute veggies in oil. Add other ingredients and cook on high pressure for 3 minutes then 10 min NPR.

(If using cooked beans, add after pressure cooking)

Stove top

Heat a large pot over medium-high heat and add the oil.

Stir in the onions, peppers, garlic, bay leaves and cumin.

Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper.

Bring to a boil, cover and reduce heat to low.

Cook for about 40 minutes or until the rice is tender.