Cuban black beans and rice
7
Points®
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
2.5 cup(s)
Uncooked white rice
1 cup(s)
Olive oil
2 tsp
Uncooked red onion(s)
1.75 cup(s), chopped
Banana pepper(s)
1 medium
Jarred minced garlic
1.5 Tbsp
Ground cumin
1 tsp
Dried oregano
1 tsp
Canned black beans
31 oz
Table salt
1 tsp
Red-wine vinegar
1 Tbsp
Cilantro
0.667 cup(s)
Lime
1 medium
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.
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