Cuban Black Beans and Rice

(from fearama’s recipe box)

Prep time: 10 minutes
Cook time: 20 minutes
Serves 2 people

Categories: Cuban, Vegetarian

Ingredients

  • 1/2 cup long-grain white rice
  • 1/2 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 bell pepper, cut into 1/4-inch piece
  • 1 cloves garlic, chopped
  • kosher salt and black pepper
  • 1/2 teaspoon ground cumin
  • 1 15.5-ounce cans black beans, rinsed
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • 1 teaspoon red pepper flakes
  • 2 radishes, cut into 1/2-inch pieces
  • 1/8 cup 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 ΒΌ 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, red pepper flakes, 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.

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