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Cuban Black Beans and Rice

5
Point(s)
Total Time
17 min
Prep
7 min
Cook
10 min
Serves
4
Difficulty
Easy
Select canned organic black beans, if possible; they tend to be firmer and have much less sodium than the more widely distributed commercial brands.

Ingredients

Uncooked long grain brown rice

¾ cup(s)

Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped

Sweet red pepper(s)

1 medium, seeded and chopped

Uncooked bell pepper(s)

1 item(s), medium, green variety, seeded and chopped

Garlic

4 medium clove(s), minced

Sherry vinegar

1 Tbsp

Dried oregano

1 tsp

Dried ground coriander

1 tsp

Canned black beans

15½ oz, undrained

Instructions

  1. Prepare the rice according to package directions, omitting the salt; keep warm.
  2. Meanwhile, heat the oil in a large saucepan over high heat. Add the onion, red and green bell peppers, the garlic, vinegar, oregano, and coriander; cook, stirring, until the vegetables soften, about 5 minutes. Stir in the beans and their liquid. Reduce the heat and simmer, covered, until the sauce thickens slightly, about 5 minutes. Serve over the rice. Yields scant 1⁄2 cup rice and 3⁄4 cup beans per serving.

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