Black Beans and Rice

So this is also an Ingrid Hoffmann recipe from the food network.  I found it last week for Molly when she was doing a Mexican fiesta party...  she says it was a hit!  So I figured that's enough of a response to add it here.  And it would go really well with the chicken enchilada recipe, also.

Ingredients

• 1/4 cup olive oil
• 2 onions, finely chopped
• 2 green bell peppers, chopped
• 3 garlic cloves, chopped
• 4 bay leaves
• 1 tablespoon ground cumin
• 2 cups long-grain white rice
• 4 (14-ounce) cans black beans, drained and rinsed
• 2 (14-ounce) cans diced tomatoes with green chiles drained
• 2 cups water
• 1/4 cup apple cider vinegar
• Kosher salt and freshly ground black pepper

Directions

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. Serve hot.