Cuban Black Beans and Rice
- 2 cups uncooked brown rice
- 1/2 teaspoon fine sea salt
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, cored, seeded and chopped
- 5 cloves garlic, finely chopped
- 1/2 teaspoon chili powder
- 1 (14.5-ounce) can diced tomatoes, with their liquid
- 2 (15.0-ounce) cans black beans, drained and rinsed, or 3 cups cooked
- 1/4 teaspoon ground black pepper
- Chopped fresh cilantro (optional)
- 1 lime, cut into wedges (optional)
Place rice in a strainer and rinse under cool water until water runs clear.
Transfer to a medium pot.
Cook rice over medium-low heat, stirring gently, until fragrant and toasted, 3 to 5 minutes.
Add 4 cups salted water, cover and bring to a boil.
Reduce heat to medium-low and simmer, covered, until water is absorbed, about 40 minutes.
Uncover pot, fluff rice and set aside.
Heat oil in a large skillet over medium-high heat.
Add onions and cook until just soft, 1 to 2 minutes.
Add peppers, garlic and chili powder and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add diced tomatoes with their liquid and bring to a boil.
Reduce heat to medium-low and simmer for 15 minutes.
Stir in beans, then simmer until flavors are melded, about 5 minutes more; season with salt and pepper.
Spoon beans over rice, garnish with cilantro and lime wedges and serve.
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- 2 cups uncooked brown rice
- 1/2 teaspoon fine sea salt
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, cored, seeded and chopped
- 5 cloves garlic, finely chopped
- 1/2 teaspoon chili powder
- 1 (14.5-ounce) can diced tomatoes, with their liquid
- 2 (15.0-ounce) cans black beans, drained and rinsed, or 3 cups cooked
- 1/4 teaspoon ground black pepper
- Chopped fresh cilantro (optional)
- 1 lime, cut into wedges (optional)