1 teaspoon olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 cup diced green bell pepper
3 cups cooked black beans, drained
2 cups low-sodium chicken broth
1 tablespoon vinegar
1/2 tsp dried oregano
1/4 teaspoon black pepper
3 cups cooked brown rice
Heat the olive oil in a large nonstick skillet. Saute the garlic, onion and green bell pepper until golden, about 3 minutes.
Stir in the beans, broth, vinegar and seasonings, bring to a boil then lower to a simmer; cook covered for 5 minutes. Spoon bean mixture over cooked rice and serve hot.