Cuban black beans and rice
2½ cup(s), divided
Uncooked white rice
1 cup(s), long grain-variety
Uncooked red onion(s)
1¾ cup(s), chopped, chopped, divided
1 medium, cubanelle or other sweet pepper, diced (about 1 cup)
Canned black beans
31 oz, two 15.5 oz cans (undrained)
1 tsp(s), or to taste
Red wine vinegar
⅔ cup(s), fresh, chopped, divided
1 medium, cut into 6 wedges
- In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
- Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.
- To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.