Puerto Rican Rice & Black Beans (Vinegar)

Serves 6

• 2 tablespoons olive oil
• 1/2 onion, diced
• 1/4 cup diced bell pepper, optional
• 2 cloves garlic, minced
• 3 cups cooked black beans or 2 (15 ounce) cans black beans, drained and rinsed
• 1 teaspoon oregano
• 2 teaspoons taco seasoning
• 2 tablespoons recaito (Puerto Rican sofrito, such as Goya jar or frozen)
• 2 tablespoons white wine vinegar or cider vinegar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Cooked rice, for serving

Heat oil in a saucepan over medium heat. Add onion, pepper and garlic; cook until tender, about 5 minutes.  Add remaining ingredients except rice. Bring to a boil, then simmer a few minutes to blend flavors. Serve over hot cooked rice.