• 2 tsp. kosher salt (or regular if that's all you have)
• 2 1/2 tbs. olive oil
• 2 cups long grain rice
• 1 medium onion, chopped
• 1 green or red pepper, chopped
• 2 medium garlic cloves, minced
• 2 15 oz. cans black beans, undrained
• 1 cup chicken broth
• 2 tbs. red wine vinegar
• 2 bay leaves (optional)
• 1/2 tsp. black pepper
• 1/4 tsp. cumin
• 1/2 cup sliced scallions (optional)

1. Cook rice as directed. In the meantime, saute onion, garlic and pepper until softened (about 5 minutes). Add beans, broth, vinegar, bay leaves, pepper, cumin and salt. Cover and bring to a boil. Reduce hear to low and simmer for about 10 minutes. Remove bay leaves.

I got this recipe from Real Simple Magazine about a year ago. It's simple, of course, and VERY cheap to make. It's also great reheated. My husband and I really like it for a light, but filling meal.