Cuban Black Beans & Rice

Name: Cuban Black Beans & Rice
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T. olive oil; 1 green bell pepper, chopped; 1 onion, chopped; 5 cloves of garlic, minced; 1 T. tomato paste; 1 T. minced fresh oregano (or 1 t. dried); 1 1/2 t. ground cumin; 1 1/2 c. long-grain white rice, well-rinsed and drained; 2 (15 oz.) cans black beans, drained and rinsed; 2 1/2 c. water; 1 1/2 t. salt; 1 bay leaf; 2 T. red wine vinegar; *optional garnishes - such as sliced scallion, lime wedges and/or chopped mango

Cuban Black Beans & Rice could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 4. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

544 kcal

Calories

19 g

Protein

8 g

Fat

98 g

Carbs

Ingredients

For 4 servings

Instructions

1
Heat oven to 350 degrees f. In a large pot or Dutch oven, heat olive oil over medium heat until the oil is shimmering.
2
Add the peppers and onions and cook, stirring often until the veggies have softened and are beginning to brown, about 10-15 minutes.
3
Add garlic, tomato paste, oregano and cumin, stir until the tomato paste is dispersed into the sauteed veggies and is very fragrant, about 1 minute.
4
Add the rice, stir to coat.
5
Stir in the beans, water, bay leaf, salt and vinegar. Increase the heat to medium-high and bring to a simmer. Cover the pan and place in the oven.
6
Bake until the water is absorbed and the rice is tender, about 30 minutes.
7
Remove from the oven, fluff the rice with a fork.
8
Let stand, uncovered for about 5 minutes before serving.
9
Serve with desired garnishes.