Cuban Black-Bean Stew With Rice

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The Foodies' Kitchen

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Ingredients

1 1/2 cups long-grain white rice

1 medium red onion, chopped

1 garlic clove, minced

1 red bell pepper (ribs and seeds removed), chopped

2 cans (19 ounces each) black beans, rinsed and drained

1 can (14.5 ounces) vegetable broth

1 tablespoon cider vinegar

1/2 teaspoon dried oregano

2 teaspoons cumin

1 tablespoon sugar

Coarse salt and ground pepper

Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes, avocado slices.

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