Rice and beans is a classic food combination, like spaghetti and meatballs, a bagel and cream cheese, or peanut butter and jelly. In this recipe, rice and beans come together with a medley of Cuban flavors for a tasty, satisfying dish.
Note: This is great served along with chicken, shrimp, or any other protein of your choosing.
- 2 Cups water
- 1 Cup long-grain rice
- 2 Tablespoons olive oil
- 1 clove garlic, minced
- 1 medium-sized red onion, diced
- 1 cubanelle pepper, diced
- 1/2 green bell pepper, diced
- 1 1/2 Teaspoon cumin
- 1 Teaspoon dried oregano
- Salt and pepper, to taste
- Two 15 1/2-ounce cans low-sodium black beans
- 2 Tablespoons red-wine vinegar
- 1/4 Cup chopped cilantro, or to taste
- 1 lime, for garnish
In a small pot, bring the water to a boil over high heat. Then, add the rice and stir. Return to a boil, reduce heat to low, cover, and simmer until the rice is cooked, about 20 minutes.
Meanwhile, in a large pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add almost all of the onion (save a portion for garnish) and peppers and cook until softened, stirring frequently, for about 7 minutes. Add the cumin and oregano, season with salt and pepper, to taste, and stir to combine.
Add the beans with their liquid and stir to combine. Bring to a simmer and cook over medium heat until the liquid reduces a bit, about 10 minutes. With a fork, mash some of the beans to thicken the consistency, to taste.
Turn off the heat and add the red-wine vinegar and almost all of the cilantro (save a portion for garnish) and stir to combine.
To serve, plate the rice and ladle the beans on top. Garnish with remaining onion, cilantro, and a squeeze of lime. Enjoy!