Cuban-Style Black Beans and Rice
- Brown Rice
- 2 cups brown rice
- 1/2 teaspoon fine sea salt
- Black Beans
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 5 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1 (14.5-ounce) can diced tomatoes with their liquid
- 2 (15-ounce) cans black beans, drained and rinsed
- 1/4 teaspoon fine sea salt, plus more to taste
- Ground black pepper, to taste
- Chopped fresh cilantro, for garnish (optional)
- 1 lime, cut in 4-6 wedges for garnish (optional)
Place the roasted rice in a pot. Add 4 cups water and salt and cover with a lid. Bring to a boil. Lower heat and simmer for 45 minutes, or until the water is absorbed and rice is tender. Remove from heat. For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225°F oven for 1 hour.
Meanwhile, heat a large skillet over medium high heat. When pan is hot, add olive oil. Add the onion and sauté for 2 to 3 minutes. Add the bell pepper, garlic and chili powder. Continue to sauté for 2 more minutes. Reduce heat to low, add diced tomatoes and simmer, uncovered, 15 minutes. Add beans and simmer 5 minutes longer to heat through. Taste and adjust seasoning with salt and pepper.
Serve beans over brown rice with cilantro and lime wedges.
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