Cuban Black Beans and Rice

This isn’t just beans and rice, this is beans and rice with a kick!

¼ cup water

1 medium onion, minced

½ green pepper, seeded and minced

1 medium zucchini, minced

1 jalapeno , seeded and minced

3 cloves garlic, minced

1 tbsp tomato paste

1 tsp ground cumin

½ tsp dried oregano

1 (14.5 oz) can fire-roasted diced tomatoes, undrained

2 (15.5 oz) cans black beans, rinsed and drained

¾ tsp salt

brown rice for serving

Heat the water in a large saucepan over medium heat.

Add the onion, bell pepper, zucchini, garlic, and jalapeno. Cover and cook until the vegetables begin to soften, about 5 minutes.

Stir in tomato paste, cumin, and oregano, and cook for 30 seconds.

Add the tomatoes, beans, and salt. Cook for another 15 minutes uncovered, stirring occasionally.