Aromatic Black Beans & Rice

Oh boy did this smell awesome. The spices in the recipe are an incredible combination! And I have to say that Brian is pretty reserved when it comes to dinner compliments. With this dish he said, "Marisa. This is very good." Normally it's a nonchalant, "It's good," or "It's okay."And my kids ate it up! 

Hooray!

Recipe Source: My Kitchen Cafe

*Serves 4-6

4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper to taste

4-5 cups hot, cooked white or brown rice

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.