Cuban Black Beans And Rice

This meatless main meal is ultra-satisfying. If you can’t find banana or cubanelle peppers, use red or green bell peppers instead.

Cuban Black Beans And Rice
Adapted from weightwatchers.com
Cuban Black Beans And Rice

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from weightwatchers.com

Ingredients

  • 2 1/2

    cup(s) water, divided

  • 1

    cup(s) uncooked white rice, long grain-variety

  • 2

    tsp olive oil

  • 1 3/4

    cup(s) (chopped) uncooked red onion(s), divided

  • 1

    medium banana pepper(s), cubanelle or other sweet pepper, diced (about 1 cup)

  • 1 1/2

    Tbsp minced garlic

  • 1

    tsp ground cumin

  • 1

    tsp dried oregano

  • 31

    oz canned black beans, two 15.5 oz cans (undrained)

  • 1

    tsp table salt, or to taste

  • 1

    Tbsp red wine vinegar

  • 2/3

    cup(s) cilantro, fresh, chopped, divided

  • 1

    medium fresh lime(s), cut into 6 wedges

Directions

In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds. Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro. To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.

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