4

Cuban Black Beans And Rice

Total Time
35 min
Prep
10 min
Cook
25 min
Serves
6
Difficulty
Easy
This meatless main meal is ultra-satisfying. If you can’t find banana or cubanelle peppers, use red or green bell peppers instead.
Ingredients

water

2½ cup(s), divided

uncooked white rice

1 cup(s), long grain-variety

olive oil

2 tsp

uncooked red onion(s)

1¾ cup(s), chopped, divided

banana pepper(s)

1 medium, cubanelle or other sweet pepper, diced (about 1 cup)

minced garlic

1½ Tbsp

ground cumin

1 tsp

dried oregano

1 tsp

canned black beans

31 oz, two 15.5 oz cans (undrained)

table salt

1 tsp, or to taste

red wine vinegar

1 Tbsp

cilantro

cup(s), fresh, chopped, divided

fresh lime(s)

1 medium, cut into 6 wedges

Instructions

  1. In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.
  2. 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.
  3. 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.
  4. 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.
Notes
Sprinkle with salt before serving, if desired

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