Cuban Black Beans and Rice

rice-meal
Photo by  Kan Kanbayashi
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 368 calories
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 1077 mg
    • Protein 14 g
    • Carbohydrate 71 g
    • Fiber 11 g

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 1tablespoon olive oil
  3. Check 1 onion, chopped
  4. Check 1 bell pepper, cut into 1/4-inch pieces
  5. Check 2cloves garlic, chopped
  6. Check kosher salt and black pepper
  7. Check 1teaspoon ground cumin
  8. Check 215.5-ounce cans black beans, rinsed
  9. Check 1teaspoon dried oregano
  10. Check 1tablespoon red wine vinegar
  11. Check 4 radishes, cut into 1/2-inch pieces
  12. Check 1/4cup fresh cilantro

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat.
  3. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
  4. Stir in the cumin and cook for 1 minute.
  5. Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
  6. Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.